Puff Bowl (see below)
1 lb. ground beef
1 med. onion, chopped (about 1/2 c.)
1 c. water
1 env. (about 1 1/4 oz.) taco seasoning mix
1 c. shredded cheddar or Monterey Jack cheese (4 oz.)
1/4 head lettuce, shredded
1 med. tomato, chopped
2/3 c. dairy sour cream
1 (2.2 oz.) can sliced ripe olives

Prepare Puff Bowl. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in water and seasoning mix (dry). Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes.

Place Puff Bowl on serving plate; fill with beef mixture. Top with remaining ingredients; garnish with sour cream if desired. Cut into wedges. Serve immediately. Yield: 6-8 servings.

PUFF BOWL:

1/4 c. butter
2/3 c. water
1 c. Bisquick baking mix
1/4 c. yellow cornmeal
1 tsp. dried oregano leaves
4 eggs

Heat oven to 400 degrees. Generously grease pie plate, 9 x 1 1/4 inches. Heat butter and water to boiling in 2-quart saucepan. Add baking mix, cornmeal and oregano all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes. Remove from heat; beat in eggs, one at a time. Continue beating until smooth. Spread in pie plate (do not spread up side). Bake until puffed and dry in center, 35-40 minutes; cool.

Do-ahead tip: After baking, Puff Bowl can be wrapped and frozen up to 3 months (do not store at room temperature or in refrigerator). To serve, place unwrapped Puff Bowl on ungreased cookie sheet. Heat in 400 degree oven until thawed and crisp, about 10 minutes.