Friday, July 21, 2017
Biscuit Taco Casserole
Biscuit Taco Casserole 16 ounces taco sauce 12 ounces refrigerated buttermilk biscuits 1 -1 1/2 cup shredded sharp cheddar cheese ( 4 to 6 ounces) 1 -1 1/2 cup shredded mozzarella cheese ( 4 to 6 ounces) 1 (2 1/4 ounce) cans sliced ripe olives, drained 1/2 lb lean ground beef 1/4 cup chopped red bell pepper, if desired (optional) 1/4 cup chopped green pepper, if desired (optional) 4 ounces mushroom stems and pieces, drained, if desired (optional) Heat oven to 400 degrees. Lightly grease 13 x 9 baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat. Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently. Bake 15 to 18 minutes or until bubbly. Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain. Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture. Bake additional 5 to 7 minutes or until mixture is bubbling vigorously around edges.