Beefy Mex Casserole

6 servings

1 pound lean ground beef
salt, pepper, cumin, Mexican oregano & garlic to taste
4 ounces cheddar cheese, shredded
1 cup dairy sour cream
2/3 cup mayonnaise or Salad Dressing
2 teaspoons onion, finely chopped
2 cup Bisquick baking Mix
1/2 cup water
2-3 ripe tomatoes, thinly sliced
3/4 cup green bell pepper,chopped

Heat the oven to 375 degrees. Cook and stir the meat in
a large skillet until brown. Season with cumin, Mexican oregano, garlic. Drain off the excess fat.
Season the meat with the salt and pepper, then set aside.
Mix the cheese, sour cream, mayonnaise and onion and set this
mixture aside. Stir the baking mix and water together until
a soft dough forms. With floured fingers, pat the dough in a
greased 9x13 baking pan, pressing the dough 1/2 inch up the
sides of the pan. Layer the meat, then tomato slices, and
green pepper onto the dough. Spoon the sour cream mixture over
the top and sprinkle with the paprika, if used. Bake uncovered
until the edges of the dough are light brown, 25 to 30 minutes.
Cool 5 minutes and then cut into squares.