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Golden Layers Biscuit Taco Casserole Recipe

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This recipe for Golden Layers Biscuit Taco Casserole, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Osborn
Added: Thursday, September 6, 2007


1 jar (16 oz) taco sauce
1 can (12 oz) Pillsbury Golden Layers refrigerated buttermilk biscuits
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 can (2 oz) sliced ripe olives drained, if desired
lb lean ground beef
cup chopped red bell pepper, if desired
cup chopped green bell pepper, if desired
1 can (4 oz) Green Giant mushrooms pieces and stems drained, if desired

Heat oven to 400 degrees. Lightly spray 13 x 9 in (3-quart) glass baking dish with cooking spray. Spread taco sauce evenly in bottom of dish.
Separate dough into 10 biscuits; cut each into quarters. Place biscuit pieces in taco sauce; turn to coat. Sprinkle cup of the Cheddar cheese, cup of the mozzarella cheese and the olives over the top; stir gently to mix.
Bake 15 to 18 minutes or until bubbly. Meanwhile cook ground beef, bell peppers and mushrooms over medium-high heat, stirring frequently until beef is thoroughly cooked; drain.
Remove baking dish from oven. Sprinkle remaining cup Cheddar cheese and cup mozzarella cheese over mixture. Top evenly with ground beef mixture.
Return to oven; bake 5-7 minutes longer or until mixture bubbles vigorously around edges.




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