[X]

Home > Recipes > Taco Casserole

Taco Casserole Recipe

Taco Casserole Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

"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."

[X]

Rate Taco Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Taco Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

3 cups leftover taco-seasoned ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
2 eggs, lightly beaten
1 cup milk
1-1/2 cups biscuit/baking mix
1 cup (8 ounces) sour cream
2 cups shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

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 near the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 611 calories, 31 g fat (15 g saturated fat), 174 mg cholesterol, 1,657 mg sodium, 44 g carbohydrate, 5 g fiber, 37 g protein.

Originally published as Taco Casserole in Quick Cooking January/February 2005, p55

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Taco Casserole

Taco Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Apr. 27, 2013 by katlaydee3

This was really good. I made a pound of taco-meat and mixed in the kidney beans right in the skillet. I put in in the casserole dish while still hot so I did not have the problem of it not baking in enough time. I also served the sour cream, olives, lettuce and tomato on the side.

Reviewed on Apr. 18, 2013 by salaml1980

This was a fun one to have the kids help out. Used Bisquick and substituted the beans with Nalley's Cheese Chili. I also leave the sour cream, lettuce etc on the side..

Reviewed on Feb. 18, 2012 by jennyjennjenn

This was a great recipe for leftover taco meat. I added about a half a cup or so of homemade salsa to the beef mixture. Turned out pretty good. Also I had to cook the dish about 10 minutes more and the middle of the topping still wasn't completely done. But it was still very good and my family liked it. Thanks for the recipe! I will make it again next time I have extra taco meat.