Recipe: Hungry Jack Biscuit Taco Casserole

Hungry Jack Biscuit Taco Casserole (Serves 8)

Ready in 30 minutes, this busy-day casserole stretches a little ground beef a long way.


1 (16-oz.) jar Old El Paso Medium Taco Sauce
1 (12-oz.) can Hungry Jack Refrigerated Buttermilk Flaky Biscuits
4 to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
1/2 lb. lean ground beef
1/4 cup chopped red bell pepper, if desired
1/4 cup chopped green bell pepper, if desired
1 (4-oz.) can Green Giant Mushroom Pieces and Stems, drained,
if desired


Heat oven to 400 F. Lightly grease 13x9-inch (3-quart) baking dish.
Spread taco sauce evenly over bottom of greased dish.

Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place
biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with
1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and
the olives; mix gently. Bake at 400 F. for 15 to 18 minutes or until bubbly.

Meanwhile, in large skillet, combine ground beef, bell peppers and
mushrooms. Cook until beef is browned; drain.

Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese
over mixture in casserole; top with ground beef mixture. Bake an additional
5 to 7 minutes or until mixture bubbles vigorously around edges.

8 servings