Potluck Taco Casserole Recipe

4.5 28 34
Potluck Taco Casserole Recipe
Potluck Taco Casserole Recipe photo by Taste of Home
Publisher Photo

Potluck Taco Casserole Recipe

Read Reviews
4.5 28 34
Publisher Photo
This is the dish I take most often to potlucks, and the pan comes home empty every time. It has the irresistible taco taste that everybody craves. —Kim Stoller, Smithville, Ohio
Featured In: 13x9 Casserole Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 pounds ground beef
  • 2 envelopes taco seasoning
  • 4 large 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
  • 2 green onions, chopped
  • 2 cups shredded cheddar cheese

Directions

Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.
In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.
Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.
Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.
Yield: 8 servings.

Test Kitchen Tips
  • "Migas" means "crumbs" in Spanish. For a migas twist, swap a cup of torn tortillas or coarsely crushed tortilla chips for the biscuit mix. Then bake till set (it may take a little longer).
  • For individual portions that kids will love, bake in greased muffin cups until golden brown, 15-20 minutes.
  • Originally published as Taco Quiche in Taste of Home June/July 1998, p39

    Nutritional Facts

    1 serving: 472 calories, 27g fat (14g saturated fat), 205mg cholesterol, 1360mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 32g protein.

    • 2 pounds ground beef
    • 2 envelopes taco seasoning
    • 4 large 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
    • 2 green onions, chopped
    • 2 cups shredded cheddar cheese
    1. Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.
    2. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.
    3. Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.
      Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.
      Yield: 8 servings.

    Test Kitchen Tips
  • "Migas" means "crumbs" in Spanish. For a migas twist, swap a cup of torn tortillas or coarsely crushed tortilla chips for the biscuit mix. Then bake till set (it may take a little longer).
  • For individual portions that kids will love, bake in greased muffin cups until golden brown, 15-20 minutes.
  • Originally published as Taco Quiche in Taste of Home June/July 1998, p39

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    Reviews forPotluck Taco Casserole

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    MY REVIEW
    meledstick@aol.com User ID: 1005610 266302
    Reviewed May. 24, 2017

    "Have made this a couple of times and it was quite tasty. Kind of like taco pie. I_Fortuna, it's a casserole, dear, not tacos. I'm so happy you like your tacos and I'm sure they're very nice, too. How gauche of all of us "great unwashed" to stoop to using taco seasoning!"

    MY REVIEW
    I_Fortuna User ID: 8342880 266292
    Reviewed May. 24, 2017

    "I am sure this is tasty but I don't understand why one would not use corn tortillas for this recipe. There is no resemblance to a taco otherwise. Tacos are traditionally not made with seasoning. Usually they are topped with pico de gallo and optional lime wedges. If you must use seasoning make your own. I use chile powder, cumin and oregano when making my enchilada sauce. If you want more flavor add onion, chicken or beef broth instead of salsa.

    Our tacos are fried or broiled pulled pork (carnitas) or shredded beef (carne asada). All use corn tortilla."

    MY REVIEW
    Srjr111 User ID: 8162463 265236
    Reviewed Apr. 27, 2017

    "I've tried both topping but the underneath side doesn't get done. Stays soggy. What am i doing wrong?"

    MY REVIEW
    uwishtoo User ID: 6985376 251842
    Reviewed Jul. 25, 2016

    "@pwilliams03 I add a layer of ground pork or beef chorizo and spicy refried beans to mine. Sometimes add a layer of wild grain rice too. Make sure you find the ground chorizo not the nasty stuff in a tube which is soggy. I like spicy foods anyway so I always add plain old Tabasco sauce to the meats when I am frying them up"

    MY REVIEW
    Gonablue User ID: 8868497 248643
    Reviewed May. 25, 2016

    "I have making this for years. My kids most requested recipe even as adults. I made a few adds over the year. Add half a can of jalepeno and half a can of green chiles. Sometimes a cup of corn in the batter. bake and spread a can of refried beans and cook another ten minutes. Add all the toppings and serve. I only use a pound of hamburger and it's awesome!"

    MY REVIEW
    Cklee1403 User ID: 7760621 248602
    Reviewed May. 25, 2016

    "This was very tasty but a little dry I think I will add a little salsa next time.As someone else suggested I used cornbread instead of the biscuit topping .I also added a little frozen corn and everyone added their own toppings."

    MY REVIEW
    dee217 User ID: 7975722 248566
    Reviewed May. 24, 2016

    "Haven't tried it yet but will. How about corn bread mix instead of biscuit."

    MY REVIEW
    pwilliams03 User ID: 8288953 246712
    Reviewed Apr. 7, 2016

    "I made exactly as written. It was good, however, it could benefit from a little more flavor. I was thinking maybe adding salsa...any other suggestions in kicking it up a notch? Thanks!"

    MY REVIEW
    Queenlalisa User ID: 15400 245413
    Reviewed Mar. 13, 2016

    "This was a different take on taco night. We really enjoyed it."

    MY REVIEW
    katecrid47 User ID: 7098019 244730
    Reviewed Mar. 1, 2016

    "I thought this was great. easy to make for a weeknight dinner and tasted like a taco. I also left the lettuce and other toppings off because my kids are not fans. We topped it with what we each liked. My children were not big fans of the biscuit topping but my husband and I were. Thanks for sharing!"

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