Taco Casserole

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

Course Main Course

Cuisine Tex-Mex

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 456kcal

Author Deborah Harroun

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.
16 oz. taco sauce
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 all of the olives. Bake for 15-18 minutes.
16.3 ounce can buttermilk biscuits*, 8 ounces shredded cheese**, 2.25 oz canned sliced olives, drained
In a large skillet, combine ground beef, peppers, mushrooms, cumin and chili powder. Cook until ground beef is cooked through.
1 pound ground beef, ¼ cup red bell pepper, ¼ cup green bell pepper, 8 oz mushrooms, 1 teaspoon cumin, 1 teaspoon chili powder
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.
chopped cilantro

Video

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