Biscuit Taco Casserole Recipes

Steps:

• In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. , In another 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 lettuce, tomato and olives.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
• Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
• Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
• Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

Steps:

• Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish., In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes., Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.

Steps:

• 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.

Steps:

• 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.

Steps:

• Heat oven to 325°F Grease rectangular pan, 13- x 9- x 2-inches.
• Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce, and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

Steps:

• Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir taco seasoning mix, salsa and corn into beef. Heat to boiling, stirring occasionally. Pour into ungreased 8-inch square pan or 8-inch square (2-quart) glass baking dish.
• Meanwhile, in medium bowl, stir Bisquick mix, cheese and milk until soft dough forms.
• Drop dough by 12 spoonfuls onto beef mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

Steps:

• Heat oven to 400 degrees.
• Lightly grease 13 x 9 baking dish.
• Spread taco sauce evenly over bottom of greased dish.
• Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
• Place biscuit pieces in taco sauce, turn to coat.
• Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently.
• Bake 15 to 18 minutes or until bubbly.
• Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain.
• Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.
• Bake additional 5 to 7 minutes or until mixture is bubbies vigorously around edges.

Steps:

• Preheat oven to 400 degrees.
• Brown ground beef in frying pan over medium heat and drain.
• Add taco seasoning mix and water according to package directions and simmer for 5 to 10 minutes.
• Place meat into a 9 x 13 baking dish.
• In a large mixing bowl, beat eggs and milk.
• Add biscuit mix, salt and pepper and mix until well combined.
• Pour over ground beef.
• Bake for 25 minutes or until golden brown.
• Allow to cool for about 15 minutes.
• Spread top with sour cream and sprinkle with lettuce, tomato, onions and cheese.
• Drizzle with taco sauce and serve immediately.