Puff Bowl (below)
1 lb. ground beef
1 med. onion, chopped
1 c. water
1 env. taco seasoning mix
1 c. shredded or Monterey Jack cheese
1/4 head lettuce
1 med. tomato
Sour cream
Sliced ripe olives

Prepare Puff Bowl (below). Cook and stir ground beef and onion in a 10 inch skillet until beef is brown. Drain. Stir in water and dry seasoning mix. 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. Cut into wedges. Serve immediately. 6-8 servings.

PUFF BOWL:

1/4 c. butter
2/3 c. water
1 c. Bisquick baking mix
1/4 c. 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 a 2 quart saucepan. Add baking mix, cornmeal and oregano all at once. Stir vigorously over low heat until mixture forms a ball. Remove from heat, with a mixer beat in eggs one at a time. Continue beating until smooth. Spread in pie plate. (Do not spread up the side.) Bake until puffed and dry in the center, 35-40 minutes, cool.