Biscuit Taco Casserole

By kayjayjohnson

Ingredients

• 2 jars (8 oz each) Old El Paso® Taco Sauce
• 1 (12-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
• 4 to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
• 4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
• 1 (2.25-oz.) can sliced ripe olives, drained
• 1/2 lb. lean ground beef
• 1/4 cup chopped red bell pepper, if desired
• 1/4 cup chopped green bell pepper, if desired
• 1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained, if desired

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°F. Lightly grease 13x9-inch (3-quart) 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 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400°F. for 15 to 18 minutes or until bubbly.


Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain.


Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.