"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."
- 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 large 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
- 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.
Originally published as Taco Casserole in Quick Cooking January/February 2005, p55
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