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Louise Davis
Oakley, Michigan
Stretch a half-pound of ground beef deliciously into eight hearty servings!
Biscuit Taco Casserole
- Prep Time 40 min
- Total 0 min
- Ingredients 9
- Servings 8
Ingredients
- 2 bottles (9 oz) Old El Paso™ Mild Taco Sauce
- 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
- 4 to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
- 4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
- 1 (2.25-oz.) can sliced ripe olives, drained
- 1/2 lb. lean ground beef
- 1/4 cup chopped red bell pepper, if desired
- 1/4 cup chopped green bell pepper, if desired
- 1 (4-oz.) can mushroom pieces and stems, drained, if desired
Instructions
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Step1Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish.
-
Step2Separate 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 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly.
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Step3Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.
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Step4Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 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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Nutrition
360
Calories
21g
Total Fat
19g
Protein
24g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 360
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 10g
- 50%
- Cholesterol
- 50mg
- 17%
- Sodium
- 1150mg
- 48%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 35%
- 35%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 2 Fat;
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