Taco Quiche Recipe
Taco Quiche Recipe photo by Taste of Home

Taco Quiche Recipe

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This is the dish I take most often to potluck suppers, and my pan always comes home empty. That's probably because this stick-to-your-ribs casserole has the appeal of tacos. Fortunately it's not tricky to whip up, since it's a popular supper at home, too. -Kim Stoller, Smithville, Ohio
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings


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

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  • 2 envelopes taco seasoning
  • 4 eggs
  • 3/4 cup 2% milk
  • 1-1/4 cups biscuit/baking mix
  • Dash pepper
  • 1/2 cup sour cream
  • 2 to 3 cups chopped lettuce
  • 3/4 cup chopped tomato
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 472 calories, 27 g fat (14 g saturated fat), 205 mg cholesterol, 1,360 mg sodium, 24 g carbohydrate, 1 g fiber, 32 g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish.
  2. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat.
  3. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Cool for 5-10 minutes.
  4. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Yield: 8 servings.
Originally published as Taco Quiche in Taste of Home June/July 1998, p39

Nutritional Facts

1 serving (1 each) equals 472 calories, 27 g fat (14 g saturated fat), 205 mg cholesterol, 1,360 mg sodium, 24 g carbohydrate, 1 g fiber, 32 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Feb. 23, 2014

"We aren't big fans of crust for quiche so I made this without a crust or any of the biscuit mix. I mixed some shredded cheese in the eggs and milk and baked it in a casserole coated with cooking spray and it turned out great."

Reviewed Dec. 5, 2012

"This is really delicious - serve in one sitting, with fresh toppings. (Not meant for leftovers.) Kind of like a taco salad, which most wouldn't want leftover either. But, the combination of the crust and hot ingredients, with the cold toppings is really yummy! Great summer food! ;-)"

Reviewed Nov. 29, 2012

"One of my favorite recipes"

Reviewed Aug. 10, 2012

"I added a bit to it but I used the base recipe. After it got done cooking I put hot refried beans and mexican rice on top of it. Then I put the shredded cheese on top and covered it with foil and let it sit for the 5-10 minutes it called for so the cheese could melt. I left off all the topping and let everone place their own toppings. This way I can reheat left overs w/out having to deal with soggy lettuce and hot sour cream. It was really good!"

Reviewed Jul. 28, 2012

"My husband and I liked this recipe, my kids however, were not huge fans. I'm not sure how the leftovers will turn out because of the lettuce though. I may have to just top each piece individually next time so that I can warm up any leftovers we have."

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