Taco Casserole
Recipe provided courtesy of Taste of Home magazine. Find more great recipes
When you’re bored with traditional tacos, give this filling main dish a try. It puts the same Southwestern taste into a comforting casserole.
Bonnie King Lansing, Michigan
Taco Casserole Recipe
Taco Casserole
2 1/2 Lbs. ground beef
2 packages taco seasoning
2/3 cup water
1 can (16 oz.) kidney beans, rinsed and drained
1 cup (4 oz.) shredded Monterey Jack or pepper Jack cheese
2 eggs, lightly beaten
1 cup 2% milk
1 ½ cups biscuit/baking mix
1 cup (8 oz.) sour cream
1 cup (4 oz.) shredded cheddar cheese
2 cup shredded lettuce
1 medium tomato, diced
1 cup (2 ¼ oz.) sliced ripe olives, drained
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduced heat and simmer for 5 minutes. Stir in beans.
Spoon meat mixture into a greased 8 inch square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
Bake, uncovered, at 400 F. for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.
6-8 servings
(Recipe for Taco Casserole was in tasteofhome.com)
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