"The belly rules the mind."--Spanish Proverb

Biscuit Taco Casserole Recipe

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

Contributor:  
Contributor:  

Added: Monday, May 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 16-oz jar Old El Paso Medium Taco Sauce
1 12-oz can refrigerated buttermilk flaky biscuits
4 to 6 oz. (1 to 1 cups) shredded sharp cheddar cheese
4 to 6 oz. (1 to 1 cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
lb. lean ground beef
cup chopped red bell pepper, if desired
cup chopped green bell pepper, if desired
1 4-oz can mushroom pieces and stems, drained, if desired

Directions:
Directions:
Preheat oven to 400. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with to 1 cup of the cheddar cheese, to 1 cup of the mozzarella cheese and the olives; mix gently. Bake for 15 to 18 minutes or until bubbly.
Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain.
Sprinkle remaining cup cheddar cheese and 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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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