Spicy Taco Pie

• 2 cups Bisquick
• 1 (10 1/2 ounce) can Rotel tomatoes & chilies (do not drain)
• 1 lb lean ground beef
• salt & pepper
• 1 (10 ounce) can enchilada sauce
• 1 (1 ounce) package low-sodium taco seasoning
• 1 (16 ounce) can refried beans
• 4 ounces light sour cream
• 13 cup part-skim ricotta cheese
• 1 -2 cup shredded sharp cheddar cheese

1. Preheat the oven to 375 degrees.
2. Blended the Rotel tomatoes (do not drain) in a food processor.
3. Stir in with the Bisquick until well blended.
4. Spray a 12x8 baking pan with cooking spray then spread the mixture evenly in the bottom.
5. Bake for 9 minutes then remove from the oven.
6. Meanwhile, brown the beef in a skillet until no longer pink.
7. Drain then salt & pepper to taste.
8. Note: Green peppers or onions can be cooked along with the beef if desired.
9. Stir in the enchilada sauce & taco seasoning.
10. Simmer for 5 minutes.
11. Spread a thin layer of refried beans over the crust.
12. Then pour the meat mixture on top & spread evenly.
13. Combine sour cream, ricotta, & cheese in a bowl.
14. Spoon over meat mixture.
15. Bake uncovered for 20 minutes or until lightly browned.

bisquick, tomatoes, lean ground beef, salt, enchilada sauce, taco seasoning, beans, sour cream, ricotta cheese, cheddar cheese

Taken from www.food.com/recipe/spicy-taco-pie-386238 (may not work)