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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Your entire familyâs going to be requesting this meal! Lucky for you, itâs a cinch with tomato soup, taco seasoning and refrigerated biscuits. Set up a taco bar and let everyone add their favorite toppings. âDawn Schutter, Titonka, IA Ingredients:
1-1/2 pounds lean ground beef (90% lean) |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
3/4 cup water |
1 envelope taco seasoning |
1 can (12 ounces) refrigerated buttermilk biscuits |
2 cups (8 ounces) shredded cheddar cheese |
toppings: |
2 cups torn leaf lettuce |
2 medium tomatoes, seeded and chopped |
1 cup salsa |
1 cup (8 ounces) sour cream |
1 can (2-1/4 ounces) sliced ripe olives, drained |
green onions, optional |
Directions:
1. Cook beef in a large skillet over medium heat until no longer pink; drain. Stir in the soup, water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
2. Meanwhile, cut each biscuit into 8 pieces; set aside. Remove beef mixture from heat and gently stir in biscuits. Transfer to an ungreased 13-in. x 9-in. baking dish.
3. Bake, uncovered, at 375° for 20-25 minutes or until biscuits are golden brown. Sprinkle with cheese; bake 8-10 minutes longer or until cheese is melted. Serve with toppings. Yield: 8 servings.
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