BISCUIT-TOPPED TACO CASSEROLE

Biscuit-Topped Taco Casserole image

"Our family was pleasantly surprised by this delightful dish that calls for leftover taco fixings," relates Bonnie King of Lansing, Michigan. "Some of us enjoyed it even more than the original tacos! It's easy to put together and tasty enough to serve to company."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups leftover taco-seasoned ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded Monterey Jack cheese
2 large eggs, lightly beaten
1 cup whole milk
1-1/2 cups biscuit/baking mix
1 cup sour cream
2 cups shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. , In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.

Nutrition Facts : Calories 611 calories, Fat 31g fat (15g saturated fat), Cholesterol 174mg cholesterol, Sodium 1657mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein.