Biscuit Taco Casserole Recipe
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Category: |
Category: |
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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 ½ cups) shredded sharp cheddar cheese
4 to 6 oz. (1 to 1 ½ cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
½ lb. lean ground beef
¼ cup chopped red bell pepper, if desired
¼ cup chopped green bell pepper, if desired
1 4-oz can mushroom pieces and stems, drained, if desired
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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 ½ to 1 cup of the cheddar cheese, ½ 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 ½ cup cheddar cheese and ½ 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.
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Number Of
Servings: |
Number Of
Servings:8 |
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