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Biscuit Taco Casserole

(68)
  24 reviews
  • 40 min prep time
  • total time
  • 9 ingredients
  • 8 servings
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Stretch a half-pound of ground beef deliciously into eight hearty servings!

Bake-Off® Contest 37, 1996
Louise Davis
Oakley, Michigan

2
jars (8 oz each) Old El Paso™ Taco Sauce
1
(12-oz) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
4
to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
4
to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
1
(2.25-oz.) can sliced ripe olives, drained
1/2
lb. lean ground beef
1/4
cup chopped red bell pepper, if desired
1/4
cup chopped green bell pepper, if desired
1
(4-oz.) can Green Giant™ Mushroom Pieces and Stems, drained, if desired

Steps

  • 1 Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish.
  • 2 Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly.
  • 3 Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.
  • 4 Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
360
% Daily Value
Total Fat
21g
32%
Saturated Fat
10g
50%
Cholesterol
50mg
17%
Sodium
1150mg
48%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Protein
19g
19%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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