Taco Casserole

Name: Taco Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 cups leftover taco-seasoned cooked ground beef; 1 (16 ounce) can kidney beans, rinsed and drained; 1 cup shredded monterey jack cheese; 2 eggs, lightly beaten; 1 cup milk; 1 1/2 cups biscuit mix or 1 1/2 cups baking mix; 1 cup sour cream; 2 cups shredded lettuce; 1 medium tomatoes, diced; 1 (2 1/4 ounce) can sliced ripe olives, drained

Submitted by looneytunesfan

"This delightful dish uses leftover taco fixings. It's easy to put together and tasty enough to serve to company."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 6

ingredients

3 cups leftover taco-seasoned cooked ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 cup shredded monterey jack cheese
2 eggs, lightly beaten
1 cup milk
1 ¹⁄₂ cups biscuit mix or 1 1/2 cups baking mix
1 cup sour cream
2 cups shredded lettuce
1 medium tomatoes, diced
1 (2 1/4 ounce) can sliced ripe olives, drained

directions

In a large bowl, combine the taco meat and beans.
Ppoon 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 near the center comes out clean.
Spread with sour cream. Top with lettuce, tomato and olives.

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Reviews

I found this recipe while flipping through an old issue of Quick Cooking Magazine (Jan/Feb 2005).<br/>A good way to use up taco leftovers, and fairly quick too. Some of us didn't care for the biscuit topping as I think there was too much. If I make this again, I'll reduce the biscuit topping. Thanks for posting.

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