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This is the dish I take most often to potluck suppers, and my pan always comes home empty. That's probably because this stick-to-your-ribs casserole has the appeal of tacos. Fortunately it's not tricky to whip up, since it's a popular supper at home, too. -Kim Stoller, Smithville, Ohio
Nutritional Facts 1 serving (1 each) equals 472 calories, 27 g fat (14 g saturated fat), 205 mg cholesterol, 1,360 mg sodium, 24 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Taco Quiche in Taste of Home June/July 1998, p39
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Dec. 05, 2012 by tahoeblue08
This is really delicious - serve in one sitting, with fresh toppings. (Not meant for leftovers.) Kind of like a taco salad, which most wouldn't want leftover either. But, the combination of the crust and hot ingredients, with the cold toppings is really yummy! Great summer food! ;-)
Reviewed on Nov. 29, 2012 by stormavery
One of my favorite recipes
Reviewed on Aug. 10, 2012 by blhenn
I added a bit to it but I used the base recipe. After it got done cooking I put hot refried beans and mexican rice on top of it. Then I put the shredded cheese on top and covered it with foil and let it sit for the 5-10 minutes it called for so the cheese could melt. I left off all the topping and let everone place their own toppings. This way I can reheat left overs w/out having to deal with soggy lettuce and hot sour cream. It was really good!
Reviewed on Jul. 28, 2012 by pettymama
My husband and I liked this recipe, my kids however, were not huge fans. I'm not sure how the leftovers will turn out because of the lettuce though. I may have to just top each piece individually next time so that I can warm up any leftovers we have.
Reviewed on Jan. 22, 2012 by estancia11880
I tried a half batch, and really liked this one. I did make 2 changes-I added about 3 Tbsp cornmeal to the batter, and I also cooked 2-3 Tbsp onion with the taco meat. I will be making this one again, maybe try ground chicken or turkey next!
Reviewed on Jul. 13, 2011 by jeanemed
Fast meal and easy to adapt. I mix cooked meat with black beans, seasonings and salsa. I put the egg mixture over top and then cook. Yummy!
Reviewed on Jun. 14, 2011 by busdrivingmom
Was not impressed by the heaviness of the biscuit mix. It seemed to weigh everything down. I did leave the toppings off let everyone top their own which seemed to work well. I also sprinkled some extra cheese on the top and let it bake an extra minute and let the cheese melt into it.
Reviewed on Feb. 16, 2011 by rstock
This was excellent! A great alternative to the usually messy tacos. Very easy to put together. I actually cut out portions and let everyone add their own veggies and sauces so for picky eaters, it was easy to omit ingredients for them but keep them for myself.
Reviewed on Nov. 05, 2010 by nd_mom
Love this recipe! A nice easy way to make tacos!
Reviewed on Jul. 06, 2010 by Shuddertoes
This is my favorite Taste of Home recipe! I usually add drained Ro-Tel diced tomatoes and chilis to the meat. Once in a while I toss drained chili beans in too. I generally add a bit more (okay...a lot more) sour cream on top and replace the peppers and onion topping with sliced black olives. This is a very versatile and simple recipe...pretty hard to mess it up. And no matter how you choose to make it, you'll love it.
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