Taco Casserole – You know what’s better than taco night? We’ll tell you. It’s tacos night without all the hassle!
Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a staple meal that provided vital nutrients and energy to those who consumed it.
Try our other Mexican recipes
Taco Casserole
You know what’s better than taco night? We’ll tell you. It’s taco night without all the hassle!
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Servings: 8
Calories: 617kcal
Ingredients
- 2 lb ground beef
- 1 pkg taco seasoning
- 4 large eggs
- 3/4 cup milk
- 1 3/4 cups baking mix ie bisquick
- 1/2 cup sour cream
- 2 cups lettuce chopped or shredded
- 1 cup tomato chopped
- 2 cups sharp cheddar cheese grated
- 1/4 cup black olives sliced
- kosher salt and pepper to taste
Instructions
- Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, beat eggs and milk together until combined, then stir in biscuit mix, and salt and pepper, if using. Set aside.
- Season beef with salt and pepper, then cook until browned. Drain fat, then stir in taco seasoning.
- Place beef in an even layer in greased baking dish, then spread biscuit mix in an even layer on top of beef.
- Transfer baking dish to oven and bake until biscuit layer is golden brown, 22-25 minutes.
- Remove from oven and let cool 10 minutes, then spread sour cream on top of biscuits.
- Top with chopped lettuce, tomatoes and olives, if using, then sprinkle cheddar cheese on top.
- Serve hot and enjoy!
Nutrition
Calories: 617kcal | Carbohydrates: 23g | Protein: 34g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 226mg | Sodium: 1069mg | Potassium: 536mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 5mg | Calcium: 336mg | Iron: 4mg
