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Taco Biscuit Bake

Your whole gang will enjoy this fresh Mexican bake. It’s a tasty new take on tacos. —Sara Martin, Whitefish, Montana
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 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 shredded reduced-fat cheddar cheese
  • Salsa and sour cream, optional

Directions

  • In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; 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 13x9-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.
Nutrition Facts
1 serving: 481 calories, 23g fat (10g saturated fat), 64mg cholesterol, 1487mg sodium, 46g carbohydrate (5g sugars, 1g fiber), 24g protein.

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