Soft and chewy, filled with spicy ground beef and oozing with cheese, this Taco Biscuit Casserole is an amazing addition to the taco night lineup!
If you are looking for an alternative to your regular taco night meal, this simple Taco Biscuit Casserole recipe will knock it out of the park. It’s easy to make, incredibly tasty and no fuss! Bonus – it can be made in one pan to make cleanup a breeze.
HOW TO MAKE AN EASY TACO BISCUIT CASSEROLE
This recipe could not be simpler. You just need your regular taco meat, biscuits and cheese…and that can of undiluted tomato soup that adds a hard to define creamy, delicious flavor.
To start, brown your meat in a large skillet. Then pour off the fat. The one I use (in the photo) is a little pricey. It has ceramic coating over the cast iron to keep food from sticking, has pour spouts on both sides and is dark blue to match my kitchen. You know…the important things.
Add the seasoning mix, water and soup. Stir to combine and let it come to a boil. Reduce the heat to low and simmer for about 5 minutes to allow the liquid to reduce. The meat should be slightly wet when you add the biscuits.
Open the can of biscuits and separate them. Cut the 8 biscuits into 8 pieces each. Throw the pieces into the pan with the meat mixture and fold them in until just coated. They will start to melt but that is okay.
Transfer the mixture to the prepared baking dish and smooth into an even layer. Sprinkle the cheese all over the top and pop it into the preheated oven for 20 – 25 minutes.
Keep an eye on the oven. Don’t worry, for the first 15 minutes or so it won’t look like anything is happening, then the biscuits will start to rise. Dinner is done when the cheese is melted and bubbly, and the biscuit pieces spring back when you push on them.
HOW TO MAKE EASY TACO BISCUIT CASSEROLE IN ONE PAN
Start by browning your meat in a large, oven safe skillet. Then follow all of the directions up to the point of transferring the mixture to a baking pan. Just pop the skillet into the oven and bake as directed.
ADD-IN’S FOR THIS CASSEROLE:
Add more flavor and variety to your casserole by using add-ins. Why not try these?
- Canned tomatoes with diced green chilis
- Sliced black olives
- Diced green and red bell peppers
- Canned black beans, drained and rinsed
- Chopped onions and roasted red peppers
Tip: Pre-shredded cheese is a time saver, and is honestly what I usually use. Just know that the cheese will not melt as smoothly as cheese that you shred from a block. Pre-shredded cheese has stabilizers added to keep it from sticking together in the bag and that will effect how it melts also.
MORE POPULAR TACO MEAT RECIPES TO TRY:
Taco Biscuit Casserole
- 1 pound lean ground beef 80% or better
- 2 tbsp taco seasoning
- 3/4 cup water
- 10.75 ounce condensed tomato soup undiluted
- 16 ounce refrigerated biscuits large, 8 per can
- 2 cups shredded cheddar cheese
- sour cream, pico de gallo, cilantro, limes optional
- Preheat oven to 375°. Spray 9 x 13 baking dish with cooking spray.
- In a large skillet, over medium-high heat, brown ground beef until no pink remains. Drain off fat. Add taco seasoning and water, stir to combine. Bring to a boil, then reduce heat to simmer for 15 minutes until most of the liquid has been reduced. Stir in soup. Cook until heated thru.
- Meanwhile, separate biscuits and cut each biscuit into 8 pieces. Fold biscuit pieces into meat mixture until all are coated. Transfer meat and biscuit mixture to prepared baking dish, spreading the mixture out in the pan. Sprinkle cheese evenly over the top.
- Bake on center rack of preheated oven for 20 – 25 minutes until cheese is melted and bubbly and biscuits are baked. Remove from oven and allow to cool for a few minutes before serving.
- Top each serving with a dollop of sour cream, pico de gallo, snipped cilantro and lime wedge.
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