"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mexican Biscuit Casserole Recipe

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This recipe for Mexican Biscuit Casserole, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2lb. hamburger
1 pkg taco seasoning
3/4 c water
1 can kidney beans
1 can whole kernel corn(w/sweet peppers)
3 1/4 c Biquick
1 c. milk
3 c. cheddar cheese (12 oz)

Directions:
Directions:
In lg. skillet, cook meat till brown. Drain. Add taco-seasoning mix according to pkg directions, except use 3/4 c. water. Add undrained kidney beans and corn; bring mixture to boiling. Meanwhile, combine bisquick and milk. Stir till moist and beat for 30 seconds. Roll dough out on lightly floured surface to 1/2" thickness. Cut out with 2" cutter, making 10 biscuits. Spoon hot meat mixture into a 13x9" pan and top with cheese. Place biscuits on top and bake at 350 for 20 minutes or until biscuits are done. Let stand for 5 minutes.

Personal Notes:
Personal Notes:
You can use canned biscuits instead of Bisquick, if you want.

 

 

 

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