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Taco Biscuit Casserole served on white plate with sour cream and pico de gallo

Taco Biscuit Casserole

469kcal
4.4 from 23 votes
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Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Soft and chewy, filled with spicy ground beef and oozing with melted cheese, Taco Biscuit Casserole is a tasty addition to the taco night lineup.
Servings 8
Course Main Dish
Cuisine Mexican

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°. Spray 9 x 13 baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Top each serving with a dollop of sour cream,  pico de gallo, snipped cilantro and lime wedge.

Nutrition

Serving1servingCalories469kcalCarbohydrates34.01gProtein21.64gFat27.39gSaturated Fat10.74gCholesterol68.78mgSodium942.17mgPotassium536.04mgFiber1.27gSugar5.37gVitamin A491.03IUVitamin C5.2mgCalcium244.92mgIron3.52mg

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