Hungry Jack Biscuit Taco Casserole – a delicious recipe with taco sauce, Buttermilk, cheddar cheese, mozzarella cheese, olives, lean ground beef. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees (200 C.).
2
Lightly grease a 13 inch x 9 inch baking dish.
3
Spread taco sauce evenly over bottom of greased dish.
4
Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
5
Place biscuit pieces in taco sauce; turn to coat.
6
Sprinkle biscuits with 1/2 cup (125 ml) of the cheddar cheese, 1/2 cup (125 ml) of the mozzarella cheese and the olives.
7
Mix gently.
8
Bake at 400 degrees (200 C.) for 15 to 18 minutes, or until bubbly.
9
Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms.
10
Cook until beef is browned; drain.
11
Sprinkle remaining 1/2 cup (125 ml) cheddar cheese and 1/2 cup (125 ml) mozzarella cheese over mixture in casserole.
12
Top with ground beef mixture.
13
Bake an additional 5 to 7 minutes, or until mixture bubbles vigorously around edges.
547
kcal
Calories
46
g
Fat
6
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 16 oz (448 grm). jar Old El Paso medium taco sauce, 1 12 oz (336 grm). can Hungry Jack Refrigerated Buttermilk Flaky Biscuits, 1 cup (225 ml) sharp cheddar cheese, shredded, 1 cup (225 ml) mozzarella cheese, shredded, and more.
Yes, Hungry Jack Biscuit Taco Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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