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  • Biscuit Taco Casserole

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    Biscuit Taco Casserole
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • (Pillsbury bake off recipe, originally called for 1/2 lb grnd beef, but you can substitute beans)
    • 16 ounce jar medium taco sauce
    • 12 ounce can refrigerated buttermilk biscuits
    • 1 1/2 c. shredded cheddar cheese
    • 1 c. shredded mozzarella cheese
    • 1 x (2.25 ounce) can sliced, black olives
    • 8 ounce beans - any kind (or possibly 1/2 lb grnd beef)
    • 1/4 c. minced red bell pepper
    • 1/4 c. minced green bell pepper
    • 1/4 c. sliced mushrooms

    Directions

    1. Heat oven to 400. Lightly grease 13 x 9 inch pan. Spread taco sauce on bottom of dish. Separate dough into 10 biscuits; cut each biscuit into 4 pcs.
    2. Place biscuit pcs in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 c. of the cheddar cheese, 1/2 c. of the mozzarella cheese and the olives; mix gently. Bake at 400 F for 15 to 18 min or possibly till bubbly.
    3. Meanwhile, in large skillet saute/fry beans, peppers, and mushrooms till veggies are done. Sprinkle remaining cheeses over mix in casserole. Top with bean mix. Bake an additional 6 min.

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