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Southwestern Taco Casserole

 Southwestern Taco Casserole
When you're bored with traditional tacos, give this filling main dish a try. It puts the same Southwestern taste into a comforting casserole. —Bonnie King, Lansing, Michigan
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 2-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 packages taco seasoning
  • 2/3 cup water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup (4 ounces) shredded Monterey Jack or pepper Jack cheese
  • 2 eggs, lightly beaten
  • 1 cup 2% milk
  • 1-1/2 cups biscuit/baking mix
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 medium tomato, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • 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.
  • 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.
  • Bake, uncovered, at 400° for 20-25 minutes or until lightly

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Southwestern Taco Casserole (continued)

Directions (continued)

  • 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.