Taco Biscuit Bake
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 8 servings.
Your whole gang will enjoy this fresh Mexican bake. It’s a tasty new take on tacos. —Sara Martin, Whitefish, Montana
Ingredients
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1 pound lean ground beef (90% lean)
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2/3 cup water
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1 envelope taco seasoning
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2 tubes (12 ounces each) refrigerated buttermilk biscuits
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1 can (15 ounces) chili con carne
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1 cup shredded reduced-fat cheddar cheese
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Optional: Salsa and sour cream
Directions
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1.
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.
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2.
Meanwhile, quarter the biscuits; place in a greased 13x9-in. baking dish. Layer with beef mixture, chili and cheese.
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3.
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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