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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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When you're bored with traditional tacos, give this filling main dish a try. It puts the same Southwestern taste into a comforting casserole. Ingredients:
2-1/2 pounds ground turkey or beef |
2 packages taco seasoning |
2/3 cup water |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup (4 ounces) shredded monterey jack or pepper jack cheese |
2 eggs, lightly beaten |
1 cup 2% milk |
1-1/2 cups biscuit/baking mix |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
2 cups shredded lettuce |
1 medium tomato, diced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans.
2. Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
3. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives. Yield: 6-8 servings.
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