2 LBS. GROUND BEEF
1 TSP DRIED OREGANO
1 TSP SALT
½ TSP PEPPER
1 TSP GARLIC POWDER
1 GREEN PEPPER, DICED
1 ONION, DICED
2 C SHREDDED MOZZARELLA CHEESE (CAN SUB CHEDDAR IF DESIRED)
1 PKG TACO SEASONING
1 C SELF-RISING FLOUR
1 C HALF-AND-HALF
15 OZ TOMATO SAUCE OR DICED FIRE-ROASTED TOMATOES
2 EGGS, BEATEN
1 TBSP. CANOLA OIL
½ C GRATED PARMESAN CHEESE
SAUTÉ BEEF UNTIL NO LONGER RED. DRAIN IF DESIRED. ADD SALT, PEPPER, GARLIC POWDER, TACO SEASONING, ONION, AND PEPPER AND SAUTÉ FOR 4-5 MINUTES. ADD TOMATO SAUCE. STIR TO MIX WELL. IN A SEPARATE BOWL, MIX FLOUR AND EGGS WITH HALF-AND-HALF. SPREAD MOZZARELLA CHEESE OVER TACO MEAT MIXTURE. POUR FLOUR MIXTURE OVER CHEESE. TOP WITH PARMESAN CHEESE AND BAKE FOR 30 MINUTES.