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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Biscuit Casserole Recipe

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This recipe for Taco Biscuit Casserole is from Pasado's Safe Haven Cooks!, 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 16 oz jar medium taco sauce
1 can vegan refrigerated biscuits
12 oz shredded vegan cheese
1 small can sliced black olives
1 bag "hamburger" crumbles
1 green bell pepper, chopped
1 red bell pepper, chopped
8 oz sliced mushrooms
1 jalapeno, chopped (optional)
Directions:
Directions:
1. Preheat oven to 400ºF
2. Spray a 9x13 inch baking dish with nonstick cooking spray
3. Spread taco sauce on bottom of pan
4. Cut each biscuit into quarters and place into pan
5. Turn each piece to coat and make sure pieces are evenly distributed across bottom of pan
6. Sprinkle the olives and half of the cheese over the biscuits
7. Using a spoon, slightly stir the cheese and olives into the sauce
8. Bake for 15-18 minutes or until bubbly
9. Meanwhile, in a large skillet, cook the crumbles and veggies in a little oil until browned and tender
10. Sprinkle remaining cheese over biscuits and top with the veggie mixture
11. Bake an additional 5-7 minutes or until mixture bubbles vigorously around the edges

 

 

 

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