Mexican Biscuit Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this recipe in Midwest Living Magazine years ago and it has been a family favorite ever since. It's great warmed up in the microwave the next day, too! Note: I often times just use the Bisquick box recipe for biscuits and make a dozen to spread evenly over the casserole. I also have fun cutting them in different shapes on occasion. Ingredients:
1 1/2 lbs lean ground beef |
1 (1 1/4 ounce) package taco seasoning mix |
1/2 cup water |
1 (16 ounce) can kidney beans, undrained |
1 (11 ounce) can corn mixed with chopped peppers, drained |
3 1/4 cups packaged biscuit mix |
3/4-1 cup milk |
3 cups shredded cheddar cheese (12 ounces) |
Directions:
1. Preheat oven to 350.
2. In a large skillet, cook ground beef until brown.
3. Drain fat.
4. Add taco-seasoning mix according to package directions except use 1/2 cup water.
5. Add the undrained kidney beans and drained corn; bring to boiling.
6. Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
7. Mix for 30 seconds more.
8. Roll dough out on a lightly floured surface to a 1/2 inch thickness.
9. Cut with a 2 inch round biscuit cutter, making 10 biscuits.
10. Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
11. Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
12. Remove from oven and let stand for at least five minutes before serving.
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