Taco Biscuit Casserole

Okay....you guys know that "bubble up" casseroles are all over the place. The first one I tried was just recently and I have to say, I'M A FAN! Oh my, they are so easy and so fun and can be switched up in so many ways! Because we're a Mexican food loving bunch around here, I decided to try my hand at something a little south of the border. SUCCESS!! This is so good and so simple! If you haven't tried a casserole like this before, I'm telling you...this is the one you want to start with. Then get creative and see what YOU can come up with!

Taco Biscuit Casserole



1 8-count can of flaky biscuits ~ cut into eighths
1 8-ounce container sour cream
1 10-ounce can Rotel tomatoes with green chilies
1 packet taco seasoning mix
1 pound ground beef
1 small onion ~ diced
2 cups grated cheddar cheese
Salt & pepper to taste

Preheat oven to 375 degrees. Spray a 9x13 inch pan with baking spray.

In a large skillet, saute the onion for 5 minutes then add the ground beef, salt and pepper and cook until meat is done.

In a large bowl, combine the sour cream, Rotel tomatoes and taco seasoning.

Add the ground beef/onion mixture, half of the grated cheese, and the cut biscuits.

Stir gently to combine then pour mixture into the prepared pan.

Bake for 20 minutes.

Remove from the oven and sprinkle with remaining 1 cup of cheese and place back in the oven for 5 minutes.

Allow to set for 5 minutes before serving.


 

Here's what you'll need for this EASY dinner!

 

Stir together the sour cream, 

taco mix and Rotel tomatoes.

 

Cook the ground beef and onion.

 

Add the cut up biscuits, the meat 

mixture and half of the grated cheese 

to the sour cream mixture. Toss to 

coat everything evenly.

 

Pour into a pan. Bake for 20 minutes.



 

Top with remaining cup of cheese 

and return to the oven for a few more 

minutes until the cheese melts.

 

Allow to sit for a few minutes then serve!