Taco Casserole

Biscuits are coated in taco sauce then topped with spiced ground beef and lots of cheese in this family friendly Taco Casserole.

Give me all the taco flavored meals!! As much as I love tacos on Taco Tuesday, I’m also game to have my taco in other forms, like this Taco Casserole! Also check out this Taco Pie or this Taco Skillet – two more great weeknight dinner ideas.

I have a lot of recipes here on Taste and Tell. But my favorite thing is when I get comments or emails from readers who have made and loved a recipe. This recipe is one that has gotten some great feedback. My entire family will actually eat this taco casserole, which is a miracle in and of itself. My husband and I couldn’t help but go back for seconds. It may not win any beauty contests, but your family will love it!

Ingredients

• Taco Sauce: There are several different brands of taco sauce, ranging from mild to hot. Just choose one that you like (the flavor really comes through) and a spice level appropriate for your family. I usually go with a medium spice level and it’s perfect for us.
• Canned Buttermilk Biscuits: Years ago, when I first started making this, I used the smaller 12-ounce cans of biscuits. But the bigger 16.3-ounce cans are much easier to find and they work just as well. In fact, I think my kids like it better with the bigger biscuits!
• Shredded Cheese: This can be any melting cheese that you like. I usually use a mix of cheddar and mozzarella or a colby jack.
• Sliced Olives: I know people either love them or hate them, so if you are one that dislikes olives, you can easily leave these out.
• Ground Beef: I like to go for a leaner ground beef so that I don’t have to worry about draining the fat.
• Bell Peppers: I use both red and green, but you could easily just use one or the other, or a different color altogether!
• Mushrooms: The same as the olives above, if you aren’t a fan of mushrooms, they can easily be left out.
• Cumin & Chili Powder: I use these two spices, but you could use taco seasoning, or any other Tex-Mex/Mexican spice you’d like.
• Cilantro: I love adding in some fresh cilantro when I serve this. And a dollop of sour cream doesn’t hurt, either!

How to Make Taco Casserole

Make sure to scroll down to the recipe card below for the full instructions and printable recipe card.

STEP 1: Cut your biscuits into 4 pieces. You could cut them smaller, but I feel like fourths is the perfect size.

STEP 2: Pour the taco sauce into your baking dish, then add the biscuits. Turn the biscuit pieces over in the sauce to coat them

STEP 3: Add half of the cheese and the olives to the dish, then place this into the oven to bake for 15 minutes.

STEP 4: While the biscuits are baking, make your taco filling by cooking ground beef, peppers and mushrooms along with some cumin and chili powder. You want to cook this until your vegetables are soft and your ground beef is cooked through.

STEP 5: Remove the casserole dish from the oven. The biscuits will be puffed up and cooked at this point.

STEP 6: Sprinkle the ground beef mixture over the top, then add the remaining cheese. Place this back in the oven to bake until the cheese is melted and everything is heated through.

Taco Casserole Video

If you want to see how this taco casserole is made, you can watch the video above. Or watch it on YouTube down below in the recipe card.

Tips and Tricks

• This can be made ahead of time and then placed back in the oven to heat back up. I would suggest covering it with foil to prevent it from drying out.
• I haven’t tried freezing this, but I’m guessing it would make a great freezer meal!
• This taco casserole is really easy to change up according to what you like. Add more vegetables or take some away. Add more spices, or change up the listed spices. It’s a great starting place.
• Feel free to top this with any toppings you would like. We used to do just cilantro, but have been adding sour cream and my family loves that. But sliced avocados, fresh diced tomatoes, or jalapenos would also be great!

Storing and Freezing

Leftovers should be stored in the refrigerator in an airtight container. They should be good for up to 4 days. Reheat in the microwave or in the oven at 350ºF. If reheating in the oven, keep it covered to reduce the chance of it drying out.

You can freeze this casserole, as well. Prepare up to right before the last bake, then let it cool completely before freezing. It’s easiest in a freezer safe aluminum pan, but any freezer safe casserole dish will work. Let it thaw in the refrigerator overnight before baking.

More Tex-Mex Favorites

Beef Enchilada Casserole
Tamale Pie
Chicken Tamale Casserole
Baja Fish Tacos
Shrimp Fajitas
Chicken Chimichanga Recipe
White Chicken Enchiladas
Southwest Egg Rolls

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Taco Casserole

5 from 6 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 servings

Course: Main Course

Cuisine: Tex-Mex

Print Pin SaveSaved!

Biscuits are coated in taco sauce then topped with spiced ground beef and lots of cheese in this family friendly Taco Casserole.

1x2x3x

Ingredients

• ▢ 16 oz. taco sauce
• ▢ 16.3 ounce can buttermilk biscuits*
• ▢ 8 ounces shredded cheese**
• ▢ 2.25 oz canned sliced olives, drained
• ▢ 1 pound ground beef
• ▢ ¼ cup red bell pepper chopped
• ▢ ¼ cup green bell pepper chopped
• ▢ 8 oz mushrooms sliced
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ chopped cilantro for serving

Instructions

• Preheat oven to 400ºF. Lightly grease a 13×9 inch baking dish. Spread taco sauce evenly over bottom of dish.
• Separate dough into biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in hot sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.
• In a large skillet, combine ground beef, peppers, mushrooms, cumin and chili powder. Cook until ground beef is cooked through.
• Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted. Serve topped with chopped cilantro, if desired.

Video

Recipe Notes:

*I have also made this recipe successfully with a 12-ounce can of biscuits, but I find that the 16.3 ounce biscuits are easier to find. You can use either size.

**Feel free to use any cheese that melts well. I like to use a mix of cheddar and mozzarella, or Colby jack.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.  Nutritional information does not include any toppings.

Nutrition Information

Serving: 1/8 of recipe, Calories: 456kcal (23%), Carbohydrates: 35g (12%), Protein: 24g (48%), Fat: 24g (37%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 60mg (20%), Sodium: 1218mg (53%), Fiber: 2g (8%), Sugar: 4g (4%)

Keywords: taco, taco bake, taco casserole