Taco salad puff bowl: Retro recipe for lunch or dinner

Instructions

1. Prepare Puff Bowl, starting by heating the oven to 400 F.
2. Generously grease pie plate, 9 x 1-1/4 inches.
3. Heat margarine and water to boiling in 2-quart saucepan.
4. Add baking mix, cornmeal and oregano all at once. Stir vigorously over low heat until mixture forms a ball, about 1-1/2 minutes.
5. Remove from heat; beat in eggs, one at a time.
6. Continue beating until smooth. Spread in pie plate (do not spread up side).
7. Bake until puffed and dry in center, 35 to 40 minutes; cool.
8. Now for the filling: Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain.
9. Stir in water and seasoning mix (dry). Heat to boiling; reduce heat.
10. Simmer uncovered, stirring occasionally, 10 minutes.
11. Place Puff Bowl on serving plate; fill with beef mixture. Top with remaining ingredients. Cut into wedges. Serve immediately.