Title: Skillet taco pie
 Categories: Beef, Meats, Main dish
      Yield: 6 Servings
 
      1 lb GROUND BEEF
      2 tb TACO SEASONING
      8 oz TOMATO SAUCE
  1 3/4 c  BISCUIT MIX
    1/2 c  MILK
      1 c  SHREDED MONTEREY JACK CHEESE
      3 c  SHREDDED LETTUCE
      2 x  TOMATOES, CHOPPED
    1/2 c  DAIRY SOUR CREAM
 
  PREHEAT OVEN TO 400 F. IN A 10 OVEN PROOF SKILLET, BROWN GROUND BEEF.
  DRAIN EXCESS FAT. ADD TACO SEASONING MIX AND TOMATO SAUCE TO BROWNED
  MEAT. SIMMER FOR 5 MINUTES. SPREAD MIXTURE EVENLY IN PAN. REMOVE FROM
  HEAT. IN A MIXER BOWL, BLEND BISCUIT MIX WITH MILK. ON A LIGHTLY
  FLOURED BOARD, PAT DOUGH TO FORM A CIRCLE ABOUT 1 INCH SMALLER THAN
  SKILLET. TRANSFER DOUGH TO TOP OF BROWNED MEAT MIXTURE. PLACE LARGE
  PLATTER OR PIZZA PAN UPSIDE DOWN OVER THE TOP OF THE SKILLET. USING
  HOT PADS CAREFULLY TURN THE SKILLET OVER. ASSEMBLE TACO PIE BY
  SPRINKLING CHEESE TO WITHIN 1" OF THE EDGE OF THE MEAT. SPREAD
  LETTUCE TO WITHIN 1" CHEESE. PLACE TOMATOES IN THE CENTER OF THE
  CHEESE LAYER. MAKE 6 DOLLOPS OF SOUR CREAM ON TOP. CUT INTO 6 WEDGES
  TO SERVE. NOTE: SUBSTITUE CHEDDAR CHEESE OR AMERICAN FOR MONTEREY
  JACK.