 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This delightful dish uses leftover taco fixings. It's easy to put together and tasty enough to serve to company. Ingredients:
3 cups leftover taco-seasoned cooked ground beef |
1 (16 ounce) can kidney beans, rinsed and drained |
1 cup shredded monterey jack cheese |
2 eggs, lightly beaten |
1 cup milk |
1 1/2 cups biscuit mix or 1 1/2 cups baking mix |
1 cup sour cream |
2 cups shredded lettuce |
1 medium tomato, diced |
1 (2 1/4 ounce) can sliced ripe olives, drained |
Directions:
1. In a large bowl, combine the taco meat and beans.
2. Ppoon into a greased 8-in. square baking dish. Sprinkle with cheese.
3. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
4. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.
5. Spread with sour cream. Top with lettuce, tomato and olives.
|
|