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Taco Biscuit Bake

 Taco Biscuit Bake
Your whole gang will enjoy this fresh Mexican bake. It’s a tasty new take on tacos. —Sara Martin, Whitefish, Montana
8 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
  • Meanwhile, quarter the biscuits; place in a greased 13-in. x 9-in.
  • baking dish. Layer with beef mixture, chili and cheese.
  • 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.
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.