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Biscuit-Topped Taco Casserole Recipe
Biscuit-Topped Taco Casserole Recipe photo by Taste of Home

Biscuit-Topped Taco Casserole Recipe

Read Reviews (5)
4.22 5
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"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."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 3 cups leftover taco-seasoned ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese.
  2. In another 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 lettuce, tomato and olives. Yield: 6 servings.
Originally published as Taco Casserole in Quick Cooking January/February 2005, p55

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.

Reviews for Biscuit-Topped Taco Casserole(5)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 20, 2013

very bland. The dough topping soaked up the juices leaving rest of mixture very dry. Putting sour cream on something that comes right of the oven is not productive.

MY REVIEW
Reviewed Apr. 27, 2013

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.

MY REVIEW
Reviewed Apr. 18, 2013

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..

MY REVIEW
Reviewed Feb. 18, 2012

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.

MY REVIEW
Reviewed Jun. 6, 2011

This was easy & delicious!!!!!!

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