Taco Casserole

The one change we made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus it’s sturdiness means you can pile whatever other toppings on top that you like! No need to reign it in here, go crazy and make this the taco casserole of your dreamings.

Ingredients

2 pounds ground beef

1 (1 oz.) packet taco seasoning

4 eggs

3/4 cup whole milk

1 3/4 cups biscuit mix or bisquick

1/2 cup sour cream

2 cups lettuce, chopped or shredded

1 cup tomato, finely chopped

2 cups sharp cheddar cheese, grated

black olives, sliced, optional

kosher salt and freshly ground pepper, to taste

Instructions:

Getting Ready Set oven temperature to 400ºF. Lightly spray nonstick cooking spray in a 9×13-inch baking dish. Beat together eggs and milk in a large basin; add in biscuit mix and salt and pepper, if using. Put aside. After adding salt and pepper to the steak, cook it until it turns brown. After draineding fat, mix in taco spice. Spread the biscuit mix evenly over the meat once it has been evenly layered in the baking dish that has been buttered. Place the baking dish in the oven and bake for 22 to 25 minutes, or until the biscuit layer is golden brown. Take out of the oven, let it to cool for ten minutes, and then cover the biscuits with sour cream. Add chopped lettuce, tomatoes, and olives (if using) to the top, and then top with cheddar cheese.