Cheesy Taco Casserole

Combining the endless appeal of casserole with the south of the border charm of tacos, this cheesy taco casserole makes a truly flavorful dinner and it’s easy to make as well. Everything you love about tacos (except the meat going cold before making your third one, or the prefab U-shaped taco shells falling apart) meets everything you love about casserole.

It’s tasty, it’s creamy, it’s cheesy, it’s meaty, and it’s so much more besides.

You should expect all of those amazing taco flavors in every bite of this wonderful casserole recipe. Instead of soft tortillas or taco shells, Bisquick mix steps into the ring, and gives the casserole a sturdy enough top layer to hold whichever taco toppings you choose to add. It’s also neutral tasting and helps make the dish more filling.

This is a complete meal-in-one and offers everything from a touch of spice to crisp salad veggies, meaty beef, tasty cheddar, and more besides.

Why You’ll Love the Recipe:

This unusual recipe take all the components you love about tacos and converts them into casserole form. Swapping taco shells for Bisquick works well here and ensures a delicious meal. All your favorite taco flavors are included, as are the crisp toppings. And of course you can ramp up (or dial down) the spiciness factor!

How to Serve It:

It might have taco flavors but it’s prepared in casserole format, so cut it into servings and serve hot, offering optional touches on the side, such as iceberg, tomatoes and anything else you like on your tacos. Oh, and don’t forget the hot sauce either!

Ingredients:

• Sour cream
• Ground beef
• Lettuce shredded
• Taco seasoning
• Tomatoes chopped
• Large eggs
• Shredded cheddar cheese
• Milk
• Sliced black olives
• Bisquick
• Salt and pepper to taste

How to make Cheesy Taco Casserole:

Heat the oven to 400 degrees.

Blend together the milk and eggs in a mixing bowl.

Add in the Bisquick and salt and pepper to taste. Stir until smooth.

Saute the ground beef in a skillet over medium-high heat until browned completely. Drain the excess fat.

Stir in the taco seasoning and salt and pepper to taste.

Layer the beef in the bottom of a well greased 9×13 baking dish, and top with the biscuit mix.

Bake for 25 minutes.

Let cool for 10 minutes, and then spread with sour cream.

Sprinkle on the lettuce, tomatoes, olives and cheddar cheese and then serve.

It’s impossible to get bored of tacos, but if you fancy something just a little bit different, you might like to try this Bisquick-based taco casserole. You will love this taco variation just as much as tacos themselves, but it makes a tasty change from the usual taco recipes.

Can You Make It Ahead?

Prepare and assemble it ahead if you want, and then just bake the casserole when you’re ready to serve it, and get the toppings ready to add at the end of the baking time.

Storage Instructions:

If you aren’t going to finish the whole thing, keep the uncut parts of the casserole un-topped. If you add lettuce, tomatoes and so on, they will wilt when you reheat the casserole. As we all know, taco toppings are best served fresh. Leftovers will keep for up to 4 days in the fridge. Cover the baking dish in foil or cling wrap first.

Variations and Substitutions:

You can use ground chicken, turkey or pork in place of the beef, or another brand of biscuit mix for the Bisquick (if you’re watching your carb intake, you might like to try Carbquick which is really good). The toppings are also completely up to you, so whatever you’d add to your taco you can add to this casserole version.