Ingredients:

  • 2 cups Bisquick baking mix
  • 2/3 cup cold water
  • 1/2 tsp smoked paprika
  • 1 lb 93% lean ground beef
  • 1 packet (1 oz) low-sodium taco seasoning
  • 1/4 cup water
  • 1 large yellow onion, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 10 oz can Ro-Tel (diced tomatoes and green chilies), drained well
  • 1 tsp avocado oil
  • 1/2 cup 2% Greek yogurt
  • 1/2 cup light mayonnaise
  • 1 cup sharp cheddar cheese, shredded
  • 4 oz canned chopped green chilies, drained

Instructions:

  1. Preheat your oven to 325°F (165°C). In a medium bowl, stir together the Bisquick, 2/3 cup water, and smoked paprika until a soft, tacky dough forms.
  2. Grease your 9x13 inch dish and press the dough firmly into the bottom, making sure to push it about 1 inch up the sides. Bake for 8–10 minutes until the surface looks matte and set. Note: This par baking prevents the dough from being raw in the center.
  3. Heat the avocado oil in your skillet over medium high heat. Add the ground beef, breaking it up with a spoon, and cook until no pink remains and the meat is sizzling.
  4. Stir in the taco seasoning and 1/4 cup water. Let it simmer for 2 minutes until the liquid has mostly evaporated into a thick sauce. Remove the meat and set it aside.
  5. In the same skillet (no need to wash it!), toss in the diced onions and both chopped bell peppers. Sauté for 5 minutes until the onions are translucent and the peppers have softened.
  6. While the veggies cook, whisk the Greek yogurt, light mayonnaise, 4 oz green chilies, and 1/2 cup of the cheddar in a medium bowl until smooth.
  7. Layer the ingredients onto the pre-baked crust: first the seasoned ground beef, then the sautéed onion and pepper mixture, followed by the drained Ro-Tel tomatoes.
  8. Spread the Greek yogurt and chili mixture evenly over the top. Sprinkle with the remaining 1/2 cup of cheddar cheese.
  9. Bake for 30–35 minutes until the edges are bubbly and the cheese topping is melted and lightly golden.