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Santa Fe Taco Chili Bake Recipe

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This recipe for Santa Fe Taco Chili Bake, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise (Thompson) & Danny Putman
Added: Sunday, November 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz. Can Chili with beans TOPPING:
1 1/2 C. Bisquick baking mix Paprika
1/2 C. Milk Shredded Lettuce
3/4 C. shredded Cheddar Cheese Chopped Tomatoes
Shredded Cheddar Cheese

Directions:
Directions:
HEAT: Chili, stirring occasionally until hot.

MIX: Bisquick and milk until dough forms.

SPREAD: Half the dough in ungreased square baking dish 8" x 8" x 2". Top with chili; sprinkle with 3/4 C. cheese. Drop remaining dough by 6 spoonful onto chili and cheese; sprinkle with paprika. Bake until light brown about 25 minutes.
Top with lettuce, tomatoes and cheese.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I am Connie (Fryback) Pitman's youngest daughter.
I have only made this once, but everyone liked it. I did not use Cheddar cheese because Big Danny dislikes the flavor of yellow cheeses. I used Mozzarella. Pepper Jack Cheese would add more flavor.

 

 

 

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