Biscuit Taco Bake
Biscuit taco bake: browned ground beef with taco seasoning, salsa, red enchilada sauce, cheddar and green onions, folded with cut-up refrigerated biscuits and baked at 375°F until golden and 165°F in the center. Serves 6.
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Ingredients
- 1 pound ground beef lean, at least 80% lean
- 1 envelope taco seasoning 1 ounce
- 2/3 cup salsa
- 1 can red enchilada sauce 10 ounces, mild
- 2 cups cheddar cheese shredded; half mixed in, half on top
- 1/2 cup green onions thinly sliced, plus more for garnish
- 1 can large refrigerated biscuits 8 count, 16.3 ounces
- lettuce, tomato, salsa and sour cream for serving, optional
Instructions
- Heat the oven to 375°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large pan over medium-high heat, brown the ground beef, breaking it into crumbles, until no pink remains and a food thermometer reads 160°F. Drain off the grease.
- Stir the salsa, enchilada sauce and taco seasoning into the beef. Stir in half of the cheese and the green onions.
- Cut each biscuit into 8 pieces. Add the pieces to the pan and mix everything together gently.
- Pour the mixture into the prepared baking dish.
- Bake for 20 minutes.
- Sprinkle the remaining cheese over the top and bake 5 more minutes, until the cheese is melted, the biscuit pieces are golden brown and baked through in the center, and the casserole reaches 165°F on a food thermometer.
- Let the casserole rest 5 minutes so the extra liquid can thicken. Top with more green onions and your favorite taco toppings.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 589kcalCarbohydrates: 44gProtein: 29.3gFat: 33.2gSodium: 1647mgFiber: 3.1gSugar: 8.2g
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