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Taco Casserole Recipe

  • 6servings
  • 40minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds ground beef

  2. 2 packages taco seasoning

  3. 2/3 cup water

  4. 1 can (16 ounces) kidney beans, rinsed and drained

  5. 1 cup (4 ounces) shredded Monterey Jack or pepper Jack cheese

  6. 2 eggs, lightly beaten

  7. 1 cup 2% milk

  8. 1-1/2 cups biscuit/baking mix

  9. 1 cup (8 ounces) sour cream

  10. 1 cup (4 ounces) shredded cheddar cheese

  11. 2 cups shredded lettuce

  12. 1 medium tomato, diced

  13. 1 can (2-1/4 ounces) sliced ripe olives, drained

Instructions Jump to Ingredients ↑

  1. Taco Casserole Recipe photo by Taste of Home 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. Reduce heat and simmer for 5 minutes. Stir in beans.

  2. Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.

  3. Bake, uncovered, at 400° 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. Yield: 6-8 servings.

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