Taco Casserole


It never ceases to amaze me how the most simple recipes can turn out to be so good. I found this recipe a couple weeks ago at Taste and Tell, and my husband immediately declared that we were making it for dinner that week. I seem to be saying this about every recipe that I post, but this stuff was good!

It does make a full 9×13 pan of casserole. Great for a famliy or in our case for leftovers 😉 With this recipe, I can assure you that neither of us minded too much!

Taco Casserole
1 (16 oz) can taco sauce
1 (12 oz) can buttermilk biscuits
4-6 oz. shredded cheddar cheese
4-6 oz. shredded mozarella cheese
1 can sliced olives, drained
1 lb. lean ground beef
1 tsp. chili powder
1 tsp. cumin
1/4 c. red bell pepper, chopped
1/4 c. green bell pepper, chopped
8 oz. mushrooms sliced (omitted)
1/2 medium onion, chopped (we added this)

Preheat the oven to 400 degrees. Lightly grease the bottom of a 9×13 pan. Spread taco sauce evenly over the bottom. Separate dough into 10 biscuits; cut each into 4 pieces. Place biscuit pieces in taco sauce in the pan and turn to coat. Sprinkle biscuits with half the cheese and the olives. Bake for 15-18 minutes.

In a large skillet, combine beef, onion, bell peppers, mushrooms, cumin, and chili powder. Cook until ground beef is cooked through. Sprinkle the ground beef mixture over the biscuit mixture. Bake an additional 5-7 minutes until cheese is melted.

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