Biscuit Taco Casserole Recipes

BISCUIT-TOPPED TACO CASSEROLE

Biscuit-Topped Taco Casserole image

"Our family was pleasantly surprised by this delightful dish that calls for leftover taco fixings," relates Bonnie King of Lansing, Michigan. "Some of us enjoyed it even more than the original tacos! It's easy to put together and tasty enough to serve to company."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups leftover taco-seasoned ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded Monterey Jack cheese
2 large eggs, lightly beaten
1 cup whole milk
1-1/2 cups biscuit/baking mix
1 cup sour cream
2 cups shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. , In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.

Nutrition Facts : Calories 611 calories, Fat 31g fat (15g saturated fat), Cholesterol 174mg cholesterol, Sodium 1657mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein.

TACO BISCUIT BAKE

Taco Biscuit Bake image

Your whole gang will enjoy this fresh Mexican bake. It's a tasty new take on tacos. -Sara Martin, Whitefish, Montana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
2/3 cup water
1 envelope taco seasoning
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 can (15 ounces) chili con carne
1 cup shredded reduced-fat cheddar cheese
Salsa and sour cream, optional

Steps:

In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, quarter the biscuits; place in a greased 13x9-in. baking dish. Layer with beef mixture, chili and cheese. , Bake, uncovered, at 375° for 25-30 minutes or until cheese is melted and biscuits are golden brown. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 481 calories, Fat 23g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1487mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

BISCUIT TACO CASSEROLE

Biscuit Taco Casserole image

I got this recipe off of the Pillsbury site. Great meal to fix if time is limited. I did not add olives to mine. I did add sprinkle of red pepper flakes to ground beef mixture. But, we like "hot" food. Next time I am going to try sausage. On the cheese use 1 cup to 1 1/2 cup of each of the cheeses. We like cheesy so we use the 1 1/2 cup of each.

Provided by happynana

Categories < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces taco sauce
12 ounces refrigerated buttermilk biscuits
1 -1 1/2 cup shredded sharp cheddar cheese (4 to 6 ounces)
1 -1 1/2 cup shredded mozzarella cheese (4 to 6 ounces)
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 lb lean ground beef
1/4 cup chopped red bell pepper, if desired (optional)
1/4 cup chopped green pepper, if desired (optional)
4 ounces mushroom stems and pieces, drained, if desired (optional)

Steps:

Heat oven to 400 degrees.
Lightly grease 13 x 9 baking dish.
Spread taco sauce evenly over bottom of greased dish.
Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
Place biscuit pieces in taco sauce, turn to coat.
Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently.
Bake 15 to 18 minutes or until bubbly.
Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain.
Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.
Bake additional 5 to 7 minutes or until mixture is bubbies vigorously around edges.

BISQUICK TACO BAKE

Bisquick Taco Bake image

Care for a slice of taco? You can when you bake all the taco flavors you love into one easy dish just made for topping.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 1h25m

Yield 1 taco bake, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 (1 ounce) package old el paso taco seasoning mix
1 (16 ounce) can tomato sauce
1 (15 1/4 ounce) can green giant whole kernel corn
2 cups shredded cheddar cheese (8 ounces) or 2 cups processed American cheese (8 ounces)
2 cups original Bisquick baking mix
1 cup milk
2 eggs
sour cream
chopped tomato
shredded lettuce

Steps:

Heat oven to 325°F Grease rectangular pan, 13- x 9- x 2-inches.
Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce, and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.
Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

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