Taco Casserole, Potluck Recipe

By MarieR

This is the dish I take most often to potlucks, and the pan comes home empty every time. It's a stick-to-your ribs casserole that has the taco taste everyone loves. —Kim Stoller, Smithville, Ohio

Ingredients

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 4 large eggs
• 3/4 cup 2% milk
• 1-1/4 cups biscuit/baking mix
• Dash pepper
• 1/2 cup sour cream
• 2 to 3 cups chopped lettuce
• 3/4 cup chopped tomato
• 1/4 cup chopped green pepper
• 2 green onions, chopped
• 2 cups (8 ounces) shredded cheddar cheese

Preparation

Step 1

Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.

In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.

Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.

Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.
Yield: 8 servings.