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Hungry Jack Biscuit Taco Casserole Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
16 oz jar Old El Paso mild or medium taco sauce
12 oz can hungry Jack refrigerated buttermild flaky biscuits
1 to 1 & 1/2 c shredded sharp cheddar cheese
1 to 1 & 1/2 c shredded mozzarella cheese
2.25 oz can slicked ripe olives, drained
1/2 lb lean ground beef
1/4 c chopped red bell peppers, if desired
1/4 c chopped green bell pepper, if desired
4 oz can green giant mushroom pieces and stems, drained, if desired.

Directions:
Directions:
Heat oven to 400º. LIghtly grease 13 x 9 pan. Spread taco sauce evenly over the 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 1/2 to 1 c cheddar cheese, 1/2 to 1 c mozzarella cheese and the olives; mix gently. Bake at 400º for 15-18 minutes or until bubbling.

Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned, drain.

Sprinkle remaining 1/2 c cheddar cheese and 1/2 c mozzarella cheese over the mixutre in casserole; top with ground beef mixture. Bake an additional 5-7 minutes or mixture bubbles vigorously around the edges.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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