You know what’s better than taco night? We’ll tell you. It’s taco night without all the hassle of assembling things individually. Crumbly taco shells? Nah, we’re good. Taco meat that gets cold before your third taco?? (Because obviously you have to have at least three, that’s just what happens.) Uh, no. We took all the components of our favorite night of the week, taco night, and put everything into hearty casserole form. You’re welcome!
The one change we made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus it’s sturdiness means you can pile whatever other toppings on top that you like! No need to reign it in here, go crazy and make this the taco casserole of your dreamings.
INGREDIENTS
2 pounds ground beef
1 (1 oz.) packet taco seasoning
4 eggs
3/4 cup whole milk
1 3/4 cups biscuit mix or bisquick
1/2 cup sour cream
2 cups lettuce, chopped or shredded
1 cup tomato, finely chopped
2 cups sharp cheddar cheese, grated
black olives, sliced, optional
kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, beat eggs and milk together until combined, then stir in biscuit mix, and salt and pepper, if using. Set aside.
Season beef with salt and pepper, then cook until browned. Drain fat, then stir in taco seasoning.
Place beef in an even layer in greased baking dish, then spread biscuit mix in an even layer on top of beef.
Transfer baking dish to oven and bake until biscuit layer is golden brown, 22-25 minutes.
Remove from oven and let cool 10 minutes, then spread sour cream on top of biscuits.
Top with chopped lettuce, tomatoes and olives, if using, then sprinkle cheddar cheese on top.
Serve hot and enjoy!