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Mexican Biscuit Casserole Recipe

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This recipe for Mexican Biscuit Casserole is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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