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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 Dec. 10, 2014

"This is just one of those wonderful recipes that you can play around with--add or subtract whatever you desire. I added olives and guacamole. Just read the reviews and you get an idea of the many possible variations. Love these kind of recipes!"

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!"

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