Ingredients:
- 2 pounds ground beef
- 4 eggs
- 1 packet taco seasoning (1 oz.)
- 3/4 cup whole milk
- 1 3/4 cups biscuit mix
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 2 cups grated sharp cheddar cheese
- Sliced olives (optional)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain any excess grease.
- Add the taco seasoning to the cooked ground beef according to the instructions on the packet. Stir to combine.
- In a mixing bowl, beat the eggs and then add the whole milk. Mix until well combined.
- Gradually add the biscuit mix to the egg and milk mixture, stirring until smooth.
- Grease a 9×13 inch baking dish and spread the biscuit mixture evenly on the bottom.
- Spread the cooked ground beef mixture over the biscuit layer.
- Dollop the sour cream over the ground beef layer and spread evenly.
- Sprinkle the shredded lettuce and chopped tomatoes over the sour cream layer.
- Top with grated sharp cheddar cheese and sliced olives, if using.
- Season with salt and pepper to taste.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Slice into portions and serve hot.
Cook Notes and Variations:
- Feel free to customize this Taco Casserole to suit your taste preferences. You can add additional toppings such as diced onions, jalapenos, or bell peppers.
- Substitute ground turkey or chicken for the ground beef for a leaner option.
- For a vegetarian version, you can use cooked black beans or lentils instead of meat.
- Experiment with different types of cheese, such as Monterey Jack or pepper jack, for a unique flavor twist.
- Serve with your favorite taco toppings, such as salsa, guacamole, or hot sauce, on the side for extra flavor.
Keto and Low-Carb Versions:
For those following a keto or low-carb lifestyle, here are some modifications you can make to adapt this recipe:
- Replace the biscuit mix with a low-carb alternative such as almond flour or coconut flour.
- Use full-fat sour cream and cheese to keep the dish keto-friendly.
- Omit the milk or use a low-carb milk substitute such as almond milk or coconut milk.
- Skip the biscuit layer altogether and use a combination of eggs and cheese to create a crust-like base.
Frequently Asked Questions (FAQs):
Q: Can I make this Taco Casserole ahead of time? A: Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just be sure to adjust the baking time accordingly if the casserole is cold from the fridge.
Q: Can I freeze leftovers? A: Yes, this Taco Casserole freezes well. Simply portion out any leftovers into individual servings, wrap them tightly in plastic wrap or aluminum foil, and store them in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in the oven until heated through.
Q: Can I use pre-made taco seasoning instead of a packet? A: Absolutely! You can use your favorite brand of pre-made taco seasoning instead of a packet. Just adjust the amount according to your taste preferences.
Taco Casserole is a comforting and satisfying dish that’s perfect for busy weeknights or casual gatherings with friends and family. With layers of flavorful ingredients and a cheesy topping, it’s sure to become a new favorite in your recipe rotation. Whether you’re following a keto lifestyle or simply looking for a delicious dinner idea, this Taco Casserole is sure to please. So why wait? Gather your ingredients and give it a try today!
