No doubt some are familiar with this Bisquick recipe, which uses eggs. My first attempt making this recipe with a substitution of sour cream was a little runny – not quite the right consistency, but still tasty (and D ate it!). So for my second attempt, I added a little cornstarch, which seemed to do the trick (this time D ate around the meat, until bribed with a marshmallow).
1 lb. lean ground beef, cooked with salt and pepper to taste
1 cup shredded cheese
1/2 cup Bisquick
1 cup milk
2 Tbsp sour cream*
2 Tbsp cornstarch*
Grease a 9″ pie plate with non-stick cooking spray. Layer the beef and cheese in the pie plate. Mix remaining ingredients and pour into the pie plate. Bake at 400^ for 25 minutes or until an inserted knife comes out clean.
*if you don’t have an egg allergy, use two eggs