Taco Casserole Recipe
A layered, cheesy taco casserole that's quick to assemble and perfect for family dinners.
Servings: 8 servings
Ingredients
- 2 pounds ground beef
- 2 1-ounce packets taco seasoning
- 4 large eggs
- 3/4 cup milk
- 1 1/4 cups biscuit or baking mix
- dash black pepper
- 1/2 cup sour cream
- 2 cups chopped lettuce
- 3/4-1 cup chopped tomato
- 2 cups shredded cheddar cheese
- olives to taste, sliced
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
- Cook the ground beef in a large skillet over medium heat until no longer pink, about 6–8 minutes.
- Drain any excess fat, return the skillet to the heat, add the taco seasoning (both 1-ounce packets) and prepare according to package directions, stirring to combine.
- Spread the seasoned beef evenly in the prepared 9x13-inch baking dish and set aside.
- In a mixing bowl, beat together the eggs and milk until smooth. Stir in 1¼ cups biscuit or baking mix and a dash of black pepper until well combined.
- Pour the egg-and-biscuit mixture evenly over the beef in the baking dish.
- Bake in the preheated oven until the top is golden brown and set, about 20–25 minutes.
- Allow the casserole to cool for a few minutes, then spread 1/2 cup sour cream over the top.
- Top with 2 cups chopped lettuce, 3/4–1 cup chopped tomato, 2 cups shredded cheddar cheese, and olives to taste.
- Serve the casserole warm.
Equipment
- Large Skillet
- 9x13 inch Baking Dish
- Mixing Bowl
- whisk or fork
- Spatula
- Measuring cups and spoons
Notes
- Assemble the casserole the night before and refrigerate to save time.
- If refrigerated overnight, let it sit at room temperature while the oven preheats before baking.
- To freeze, fully bake, cool, wrap tightly, and freeze for up to 3 months.
- Thaw frozen casserole in the fridge before reheating at 350°F until warm, 10–15 minutes.
- Store leftovers in an airtight container in the fridge for about 3 days or freeze for 2–3 months.