INGREDIENTS
1 1/2 lbs. elk burger
1 small onion, diced
Pit Boss GSP (garlic, salt, pepper) seasoning, to taste
Pit Boss Chophouse Steak Rub, to taste
1 packet taco seasoning
1 4-oz. can diced green chilis, drained
1/2 c. sour cream
1/2 c. mayonnaise
1/2 c. shredded cheddar cheese, divided
1/2 c. shredded mozzarella cheese, divided
2 c. Bisquick
1 c. water
INSTRUCTIONS
- Preheat the grill or oven to 350º F.
- Brown meat along with diced onion in a large skillet. Season with Pit Boss GSP and Chophouse Steak rub.
- To the skillet, add taco seasoning and green chilis. Mix thoroughly with burger and allow to simmer.
- In a small mixing bowl, mix sour cream, mayonnaise, and half of the mozzarella and cheddar cheese. Set aside.
- In a separate bowl, combine Bisquick and water and mix thoroughly. Once a soft dough has formed, spread Bisquick dough onto the bottom of a greased aluminum pan or baking dish.
- Pour burger mixture evenly over the Bisquick, then spread sour cream mixture on top of the layer of burger.
- Top with remaining cheddar and mozzarella cheese. Bake for 30 minutes or until bubbly and cheese has started to brown. Serve and enjoy!
