Taco Casserole

By dawn716

Ingredients

• 2 1/2 LBS GROUND BEEF
• 2 PACKAGES TACO SEASONING
• 2/3 C WATER
• 1 CAN REFRIED BEANS
• 1 C SHREDDED MONTEREY JACK OR PEPPER JACK CHEESE
• 2 EGGS SLIGHTLY BEATEN
• 1 C MILK
• 1 1/2 C BISQUICK
• 1 C SOUR CREAM
• 1 C SHREDDED CHEDDER CHEESE
• 2 C SHREDDED LETTUCE
• 1 MEDIUM TOMATO, DICED
• 1 CAN SLICED RIPE OLIVES

Preparation

Step 1

IN LARGE SKILLET, COOK MEAT UNTIL DONE, DRAIN. STIR IN TACO SEASONING AND WATER. BRING TO BOIL. REDUCE HEAT AND SIMMER 5 MINUTES. STIR IN BEANS.
SPOON MEAT MIXTURE INTO GREASED 8INCH BAKING DISH. SPRINKLE WITH CHEESE.
IN BOWL COMBINE EGGS, MILK AND BISQUICK MIX UNTIL MOISENED. POUR OVER CHEESE.
BAKE UNCOVERED AT 400* FOR 20-25 MINUTES.
SPREAD WITH SOUR CREAM. TOP WITH CHEESE, LETTUCE, TOMATOES AND OLIVES.