This is a print preview of "Biscuit Taco Casserole" recipe.

Biscuit Taco Casserole Recipe
by Global Cookbook

Biscuit Taco Casserole
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  Servings: 1


  • (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


  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.