Taco Biscuit Bake Recipe
Taco Biscuit Bake Recipe photo by Taste of Home

Taco Biscuit Bake Recipe

Publisher Photo
Your whole gang will enjoy this fresh Mexican bake. It’s a tasty new take on tacos. —Sara Martin, Whitefish, Montana
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1 can (15 ounces) chili con carne
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • Salsa and sour cream, optional

Nutritional Facts

1 serving (calculated without salsa and sour cream) equals 422 calories, 14 g fat (6 g saturated fat), 62 mg cholesterol, 1,439 mg sodium, 49 g carbohydrate, 1 g fiber, 26 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Meanwhile, quarter the biscuits; place in a greased 13-in. x 9-in. baking dish. Layer with beef mixture, chili and cheese.
  3. Bake, uncovered, at 375° for 25-30 minutes or until cheese is melted and biscuits are golden brown. Serve with salsa and sour cream if desired. Yield: 8 servings.
Originally published as Taco Biscuit Bake in Simple & Delicious August/September 2010, p21

Nutritional Facts

1 serving (calculated without salsa and sour cream) equals 422 calories, 14 g fat (6 g saturated fat), 62 mg cholesterol, 1,439 mg sodium, 49 g carbohydrate, 1 g fiber, 26 g protein.

Reviews for Taco Biscuit Bake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (5)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 4, 2014

It was good but not great.

MY REVIEW
Reviewed Jan. 8, 2014

I halved the recipe but still used the full can of chili. Not very healthy but the family liked it. Would make again.

MY REVIEW
Reviewed Oct. 27, 2013

I made this tonight. Although we liked it enough to probably make it again, it won't be going into our favorite recipes. It was just okay. After reading the previous comments about too much bread, I used only one 6 oz. tube of biscuits in a 9 x 7 1/2 glass baking dish. It was still too much bread. Between the chili, taco seasoning, and the cheese, it was much too salty for my taste. Next time I'll probably use half a package of taco seasoning instead.

MY REVIEW
Reviewed Apr. 8, 2013

This was very tasty, but too much bread and not enough filling. I would either use 2 lbs. of meat and 2 taco seasonings or I would use 1 tube of biscuits and cook in a 11X7 dish instead.

MY REVIEW
Reviewed Apr. 4, 2012

We loved the concept with the biscuits and salsa and my kids liked arranging the biscuits in the pan. We may try it again, but we would cut out the chili and fill in with more of the taco meat.

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