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Biscuit-Topped Taco Casserole

Total Time

Prep: 15 min. Bake: 20 min.


6 servings

"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."


  • 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


  1. In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese.
  2. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
  3. 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

1 serving: 611 calories, 31g fat (15g saturated fat), 174mg cholesterol, 1657mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 37g protein.

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