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Southwestern Taco Casserole

When you're bored with traditional tacos, give this filling main dish a try. It puts the same southwestern taste into a comforting casserole. —Bonnie King, Lansing, Michigan
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 2-1/2 pounds ground beef
  • 2 envelopes taco seasoning
  • 2/3 cup water
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1-1/2 cups biscuit/baking mix
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 medium tomato, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans.
  • Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
  • Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.

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