Biscuit Taco Casserole

See my notes below recipe for changes that I made. This is highly adaptable, depending on what ingredients you have on hand. You could even use pizza ingredients and make this a pizza casserole!





BISCUIT TACO CASSEROLE


1 (16-oz.) jar Taco Sauce
1 (12-oz.) can 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 Mushroom Pieces and Stems, drained, if desired

Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) baking dish.

Spread taco sauce evenly over bottom of greased dish.
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.

Meanwhile, in large skillet, combine ground beef, bell peppers
and mushrooms. Cook until beef is thoroughly cooked; drain.

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.

NOTES:

1. I didn't have any taco sauce, but I did have a packet of taco seasoning. I mixed it with 1 cup of water.

2. I also didn't have any refrigerated biscuits. So I mixed 3 cups of baking mix (like Bisquik) and 1 cup of milk. Then dropped the dough by spoonfuls into the taco sauce.

3. We usually use lean ground turkey for most of our recipes.

4. For the veggies, use what you have on hand and the family likes. I used a can of tomatoes with chilis, and some frozen veggie mix (corn, green beans, peas, and carrots), adding them to the skillet after the ground turkey was browned.