Wednesday, September 26, 2012

Mexican Biscuit Casserole/Midwest Living

This looked so good when i saw it. Of course i had to add a twist with the tomatoes and green chilies.


  • 1 1/2 pounds lean ground beef
  • 1 1/4 - ounce package taco-seasoning mix
  • 1 can diced tomatoes with green chilies
  • 1/4 cup water
  • 16 - ounce can kidney beans
  • 11 - ounce can whole-kernel corn with sweet peppers, drained
  • 3 1/4 cups packaged biscuit mix
  • cup milk
  • cups shredded cheddar cheese (12 ounces)


  1. In a large skillet, cook ground beef until brown. Drain off fat.
  2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
  3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
  4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
  5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
  6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

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