Post by Loupy on Mar 13, 2016 22:55:28 GMT -7
Puffy Taco Casserole
By: Jamie @ jamiecooksitup.net/
Adapted from sweet Amber Moleff
If you are looking for a kid pleasing, family friendly meal, this Puffy Taco Casserole is it! All of my kids gave it the thumbs up. Love it when that happens. It’s chuck full of puffy biscuits, hearty taco meat and melted cheese. Top it with sour cream, salsa, crisp lettuce and juicy tomatoes for a meal that is sure to please. It’s a fun twist on regular tacos.
Time: 20 minutes prep +
30 minutes baking
Yield: 6-7 servings
Ingredients:
1 1/2 pounds ground beef
1 (10.75 ounce) condensed tomato soup
2 T taco seasoning (or a 1 ounce package)
3/4 C water
1 (16.3 ounce) package Pillsbury Homestyle Grand Buttermilk Biscuits
2 Cups Mexican Blend Cheese, grated
TOPPINGS:
Sour Cream
Salsa
Lettuce
Tomatoes
Green Onion
Olives
Instructions:
Preheat your oven to 375 degrees.
Into a hot skillet place 1 1/2 pounds of ground beef.
Cook it over medium high heat, stirring frequently until the meat is browned.
Drain any excess fat from the meat.
Add 1 can tomato soup, 3/4 cup water, and 2 tablespoons (or 1 package) taco seasoning.
Give everything a nice stir and let it simmer on the stove top for 3-4 minutes.
Grab a can of Pillsbury Buttermilk Biscuits.
Chop each biscuit into 8-9 pieces.
Drop the biscuit pieces into the taco meat and gently stir them in, so all the dough is covered in some of the meat.
Spray a 9×13 pan with cooking spray and spread the mixture into it.
Bake for 20 minutes, of until the meat mixture is bubbly and the biscuits are golden brown.
Cover the casserole with 2 cups shredded cheese.
I used a Mexican Cheese blend, but just plain cheddar would work as well.
Toss the pan back into the oven and bake for 8 more minutes or until the cheese is melted.
Let the pan sit on your counter and cool for 5 minutes, then cut it into slices.
Top each piece with whatever suites your fancy.
I opted for sour cream, salsa.
You can add whatever you like.
Enjoy!
By: Jamie @ jamiecooksitup.net/
Adapted from sweet Amber Moleff
If you are looking for a kid pleasing, family friendly meal, this Puffy Taco Casserole is it! All of my kids gave it the thumbs up. Love it when that happens. It’s chuck full of puffy biscuits, hearty taco meat and melted cheese. Top it with sour cream, salsa, crisp lettuce and juicy tomatoes for a meal that is sure to please. It’s a fun twist on regular tacos.
Time: 20 minutes prep +
30 minutes baking
Yield: 6-7 servings
Ingredients:
1 1/2 pounds ground beef
1 (10.75 ounce) condensed tomato soup
2 T taco seasoning (or a 1 ounce package)
3/4 C water
1 (16.3 ounce) package Pillsbury Homestyle Grand Buttermilk Biscuits
2 Cups Mexican Blend Cheese, grated
TOPPINGS:
Sour Cream
Salsa
Lettuce
Tomatoes
Green Onion
Olives
Instructions:
Preheat your oven to 375 degrees.
Into a hot skillet place 1 1/2 pounds of ground beef.
Cook it over medium high heat, stirring frequently until the meat is browned.
Drain any excess fat from the meat.
Add 1 can tomato soup, 3/4 cup water, and 2 tablespoons (or 1 package) taco seasoning.
Give everything a nice stir and let it simmer on the stove top for 3-4 minutes.
Grab a can of Pillsbury Buttermilk Biscuits.
Chop each biscuit into 8-9 pieces.
Drop the biscuit pieces into the taco meat and gently stir them in, so all the dough is covered in some of the meat.
Spray a 9×13 pan with cooking spray and spread the mixture into it.
Bake for 20 minutes, of until the meat mixture is bubbly and the biscuits are golden brown.
Cover the casserole with 2 cups shredded cheese.
I used a Mexican Cheese blend, but just plain cheddar would work as well.
Toss the pan back into the oven and bake for 8 more minutes or until the cheese is melted.
Let the pan sit on your counter and cool for 5 minutes, then cut it into slices.
Top each piece with whatever suites your fancy.
I opted for sour cream, salsa.
You can add whatever you like.
Enjoy!
