The best delicious Hungry Jack Biscuit Taco Casserole recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hungry Jack Biscuit Taco Casserole recipe today!
Hello my friends, this Hungry Jack Biscuit Taco Casserole recipe will not disappoint, I promise! Made with simple ingredients, our Hungry Jack Biscuit Taco Casserole is amazingly delicious, and addictive, everyone will be asking for more Hungry Jack Biscuit Taco Casserole.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hungry Jack Biscuit Taco Casserole.
Ready to make this Hungry Jack Biscuit Taco Casserole Recipe? Let’s do it!
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1 Jar (16 oz.) medium taco
-sauce
1 cn (12 oz.) hungry jack
-refrigerated buttermilk
-flaky biscuits
4 oz (1-1-1/2 cups) shredded
-sharp cheddar cheese (up to
-6)
4 oz (1-1/2 cups) shredded
-mozzarella cheese (up to 6)
1 cn (2.25 oz.) sliced ripe
-olives, drained
1/2 lb Lean ground beef (up to 1)
1/4 c Chopped green bell pepper,
-if desired
1/4 c Chopped red bell pepper, if
-desired
1 cn (4 oz.) mushroom pieces and
-stems, drained, if desired
heat oven to 400 degrees F. Lightly grease 9×13″ (3 qt.) baking dish.
Spread taco sauce evenly over bottom of greased dish.
spread dough into 10 biscuits; cut each biscuit into 4 pieces. Place
biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 of
the cheddar and mozzarella cheese, and the olives; mix gently. Bake at 400
degrees for 15 -18 minutes or until bubbly.
Meanwhile, in large skillet, combine ground beef, peppers and mushrooms.
Cook until beef is browned; drained.
Sprinkle remaining cheese over mixture in casserole; top with ground beef
mixture. Bake an additional 5-7 minutes or until mixture bubbles vigorously
around edges.
Yield: 8 servings each serving: 360 cal. dietary exchange: 1-1/2 starch, 2
meat, 2 fat
Yields
1 Servings
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