Is there anything more universally loved than a piping hot taco casserole straight from the oven? I don’t think so! This cheesy, beefy, and crispy taco bake has been a family favorite for as long as I can remember.
It’s one of those nostalgic dishes that instantly evokes a sense of “home.” I can still picture the mouthwatering aroma filling the house as this bubbly casserole came out of my mom’s kitchen. We’d all rush to the table, eager to dive into the layers of seasoned ground beef, a creamy biscuit topping, and all the classic taco toppings stacked high on top.
INGREDIENTS
- 2 lbs ground beef or ground turkey/chicken
- 2 (1 oz) packets taco seasoning
- 4 large eggs
- 3/4 cup milk
- 1 1/4 cups biscuit or baking mix
- A dash of black pepper
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 3/4 – 1 cup chopped tomatoes
- 2 cups shredded cheddar or Mexican blend cheese
- Sliced black olives for garnish
INSTRUCTIONS
- Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
- In a skillet, cook the ground beef over medium-high heat, breaking it up as it browns. Drain excess fat, then stir in the taco seasoning until well mixed.
- In a large bowl, whisk together the eggs, milk, biscuit mix, and black pepper until fully combined.
- Spread the seasoned ground beef in an even layer in the prepared baking dish. Pour the biscuit mixture evenly over the top.
- Bake for 20-25 minutes, or until the biscuit topping is puffed and golden brown.
- Let cool for 5 minutes before spreading the sour cream over the top.
- Top with shredded lettuce, chopped tomatoes, shredded cheese, and sliced olives.
- Slice into squares and serve warm, with extra toppings on the side if desired.
