Biscuit Taco Casserole
"I got this recipe off of the Pillsbury site. Great meal to fix if time is limited. I did not add olives to mine. I did add sprinkle of red pepper flakes to ground beef mixture. But, we like "hot" food. Next time I am going to try sausage. On the cheese use 1 cup to 1 1/2 cup of each of the cheeses. We like cheesy so we use the 1 1/2 cup of each...."
INGREDIENTS
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16 ounces taco sauce
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12 ounces refrigerated buttermilk biscuits
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1 -1 1/2 cup shredded sharp cheddar cheese (4 to 6 ounces)
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1 -1 1/2 cup shredded mozzarella cheese (4 to 6 ounces)
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1 (2 1/4 ounce) can sliced ripe olives, drained
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1/2 lb lean ground beef
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1/4 cup chopped red bell pepper, if desired (optional)
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1/4 cup chopped green pepper, if desired (optional)
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4 ounces mushroom stems and pieces, drained, if desired (optional)
Comments & Reviews
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