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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this recipe off of . I prefer to use Cornbread (with Rec80e #231417 in place of regular flour) and add a bit more liquid instead of the refrigerated corn biscuit dough but it is great either way! Ingredients:
1 lb ground beef (vegetarians can use a 12 oz package of beef substitute crumbles) |
2 tablespoons taco seasoning mix (i recommend taco seasoning mix) |
3/4 cup water |
10 ounces condensed tomato soup |
16 ounces of corn biscuit dough (or as much cornbread batter as you think is appropriate) |
2 cups of shredded colby cheese or 2 cups cheddar cheese |
Directions:
1. Preheat oven to 375 degrees F.
2. In large skillet, combine beef (or substitute), taco seasoning, water and soup.
3. Stir to combine and then simmer until thickened a bit.
4. Add biscuit pieces to hot mixture and stir gently, then pour into 13x9 baking pan.
5. If using cornbread batter, pour hot mixture into 13x9 baking pan and then spoon batter on top.
6. Bake at 375 for 18-25 min until sauce is bubbly and biscuits (or batter) are baked all the way through - test with a fork or toothpick. Batter version may take a bit longer.
7. Remove from oven and spread cheese on top.
8. Return to oven until cheese is melted.
9. Serve with your favorite toppings (sour cream, tomato, avocado, salsa, whatever you like!).
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