Taco Casserole #4

By carvalhohm

Ingredients

• 2-1/2 pounds ground beef
• 2 packages taco seasoning
• 2/3 cup water
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup (4 ounces) shredded Monterey Jack or pepper Jack cheese
• 2 eggs, lightly beaten
• 1 cup 2% milk
• 1-1/2 cups biscuit/baking mix
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese
• 2 cups shredded lettuce
• 1 medium tomato, diced
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans.

Spoon meat mixture into greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In large bowl, combine eggs, milk and biscuit mix until moistened. Pour over cheese.

Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and knife inserted near center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.