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Rating: 4.5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Biscuit Taco Casserole

Recipe Tags: Casserole Recipes

Date Added: January 31, 2010


1 Unit Taco Sauce (16 oz)
1 Can Buttermilk (12 oz)
4 Ounces Sharp Cheddar Cheese
4 Ounces Mozzarella Cheese
1 Can Ripe Olives (2.25 oz) drained
1/2 Pound Lean Ground Beef (or 3/4 pound beef
1/4 Cup Red Bell Pepper
1/4 Cup Green Bell Pepper
1 Can Mushroom (4 oz) drained
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1. Heat oven to 400 degrees.

2. Lightly grease 13 X 9 inch baking dish. Spread taco sauce evenly over bottom of greased dish.

3. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.

4. Place biscuit pieces in taco sauce; turn to coat.

5. Sprinkle biscuit with 1/2 of the cheddar cheese, 1/2 of the mozzarella and the olives.

6. Mix gently. Bake at 400 degrees for 15-18 minutes or until bubbly.

7. Meanwhile, in a large skillet, combine ground beef, bell peppers and mushrooms.

8. Cook until beef is browned; drain. Sprinkle remaining 1/2 cup Cheddar cheese and mozzarella over mixture in casserole; top with ground beef mixture.

9. Bake 5-7 minutes more or until mix bubbles vigorously around edges.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Mushroom, Bell Pepper, Cheese, Beef allergies.
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