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Easy Taco Bake with Strawberry Shortcakes
by Anthony McLellan
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Easy Strawberry Shortcakes
by Jes Mostek
serves: 6
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  The classic recipe with the Bisquick short-cut.
  2 1/2 c.   Bisquick mix
  1/2 c.   milk
  1/4 c.   sugar
  1/4 c.   butter, melted
  1 pkg.   strawberries, sliced
    whipped cream
  Heat oven to 425F.

Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping.

(Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)
  • Dairy Free
  • Desserts/Cookies/Candy
  • Low Fat
  • Spring/Summer
Easy Taco Bake
by Anthony McLellan
serves: 4
No ratings
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  Quick and easy taco bake.
  1 LB   Beef or turkey
  1/2 Cup   Chopped onion
  1 Package   Taco Seasoning
  1 Can (15 oz)   Tomato Sauce
  1 Can   Whole Kernel corn, drained
  2 Cups   Shredded chedder cheese
  2 Cups   Bisquick
  1 Cup   Milk
  2   Eggs
  1. Preheat oven to 350 degrees

2. Cook beef/turkey and onion until meat is browned, then drain.

3. Pour meat mixture and onions into an ungreased 13x9x2 baking dish

4. Stir in taco seasoning, tomato sauce, and corn; sprinkle with cheese.

5. Stir together bisquick, eggs, and milk; then pour over beef mixture.

6. Bake in oven at 350 degrees for 35 minutes or until light golden brown.

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