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    Biscuit Taco Casserole

    Source of Recipe


    Recipe Introduction

    Stretch a half-pound of ground beef deliciously into eight hearty servings!

    1 (16-oz.) jar Old El Paso® Taco Sauce
    1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
    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 Green Giant® Mushroom Pieces and Stems, drained, if desired

    1. Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish.
    2. Separate 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.
    3. Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.
    4. Sprinkle 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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