Taco Biscuit Casserole Recipe

Try this recipe next time you’re in the mood for tacos.

October 205

  • taco-casserole
    This casserole combines all of the taco fixings into one dish.
    Photo by GettyImages/photopix
  • taco-casserole

Yield: 8 servings

This easy dish is sure to be a crowd-pleaser. 


  • 1-1/2 pounds lean (at least 80 percent) ground beef
  • 1 package (1.25 oz.) taco seasoning mix
  • 3/4 cup water
  • 1-1/4 cups salsa
  • 1 can (16.3 oz.) large refrigerated biscuits
  • 2 cups shredded Mexican cheese blend (8 oz.)
  • Shredded lettuce
  • Chopped tomatoes
  • Additional salsa
  • Sliced ripe olives, drained
  • Sour cream
  • Sliced green onions


  1. Heat oven to 375°F.
  2. In a 10-inch skillet, brown beef over medium-high heat for 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, water and salsa; heat to boiling. Reduce heat to low; simmer for 3 minutes. Remove from heat.
  3. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into an ungreased, 13-by-9-inch pan.
  4. Bake for 18 to 23 minutes, or until sauce is bubbly and biscuits are golden-brown. Sprinkle with cheese. Bake an additional 8 to 10 minutes, or until cheese is bubbly.
  5. To serve, cut into 8 squares. Top with remaining ingredients.

This recipe originally aired in the October 2005 issue of Heart of the Home.

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