Biscuits are coated in taco sauce then topped with spiced ground beef and lots of cheese in this family friendly Taco Casserole.
Give me all the taco flavored meals!! As much as I love tacos on Taco Tuesday, I’m also game to have my taco in other forms, like this Taco Casserole! Also check out this Taco Pie or this Taco Skillet – two more great weeknight dinner ideas.
![Biscuits are coated in taco sauce then topped with spiced ground beef and lots of cheese in this family friendly Taco Casserole. taco casserole on a white plate with a fork](https://www.tasteandtellblog.com/wp-content/uploads/2021/06/Taco-Casserole-1.jpg)
I have a lot of recipes here on Taste and Tell. But my favorite thing is when I get comments or emails from readers who have made and loved a recipe. This recipe is one that has gotten some great feedback. My entire family will actually eat this taco casserole, which is a miracle in and of itself. My husband and I couldn’t help but go back for seconds. It may not win any beauty contests, but your family will love it!
Ingredients
- Taco Sauce: There are several different brands of taco sauce, ranging from mild to hot. Just choose one that you like (the flavor really comes through) and a spice level appropriate for your family. I usually go with a medium spice level and it’s perfect for us.
- Canned Buttermilk Biscuits: Years ago, when I first started making this, I used the smaller 12-ounce cans of biscuits. But the bigger 16.3-ounce cans are much easier to find and they work just as well. In fact, I think my kids like it better with the bigger biscuits!
- Shredded Cheese: This can be any melting cheese that you like. I usually use a mix of cheddar and mozzarella or a colby jack.
- Sliced Olives: I know people either love them or hate them, so if you are one that dislikes olives, you can easily leave these out.
- Ground Beef: I like to go for a leaner ground beef so that I don’t have to worry about draining the fat.
- Bell Peppers: I use both red and green, but you could easily just use one or the other, or a different color altogether!
- Mushrooms: The same as the olives above, if you aren’t a fan of mushrooms, they can easily be left out.
- Cumin & Chili Powder: I use these two spices, but you could use taco seasoning, or any other Tex-Mex/Mexican spice you’d like.
- Cilantro: I love adding in some fresh cilantro when I serve this. And a dollop of sour cream doesn’t hurt, either!
How to Make Taco Casserole
Make sure to scroll down to the recipe card below for the full instructions and printable recipe card.
STEP 1: Cut your biscuits into 4 pieces. You could cut them smaller, but I feel like fourths is the perfect size.
STEP 2: Pour the taco sauce into your baking dish, then add the biscuits. Turn the biscuit pieces over in the sauce to coat them
STEP 3: Add half of the cheese and the olives to the dish, then place this into the oven to bake for 15 minutes.
STEP 4: While the biscuits are baking, make your taco filling by cooking ground beef, peppers and mushrooms along with some cumin and chili powder. You want to cook this until your vegetables are soft and your ground beef is cooked through.
STEP 5: Remove the casserole dish from the oven. The biscuits will be puffed up and cooked at this point.
STEP 6: Sprinkle the ground beef mixture over the top, then add the remaining cheese. Place this back in the oven to bake until the cheese is melted and everything is heated through.
Taco Casserole Video
If you want to see how this taco casserole is made, you can watch the video above. Or watch it on YouTube down below in the recipe card.
Tips and Tricks
- This can be made ahead of time and then placed back in the oven to heat back up. I would suggest covering it with foil to prevent it from drying out.
- I haven’t tried freezing this, but I’m guessing it would make a great freezer meal!
- This taco casserole is really easy to change up according to what you like. Add more vegetables or take some away. Add more spices, or change up the listed spices. It’s a great starting place.
- Feel free to top this with any toppings you would like. We used to do just cilantro, but have been adding sour cream and my family loves that. But sliced avocados, fresh diced tomatoes, or jalapenos would also be great!
Storing and Freezing
Leftovers should be stored in the refrigerator in an airtight container. They should be good for up to 4 days. Reheat in the microwave or in the oven at 350ºF. If reheating in the oven, keep it covered to reduce the chance of it drying out.
You can freeze this casserole, as well. Prepare up to right before the last bake, then let it cool completely before freezing. It’s easiest in a freezer safe aluminum pan, but any freezer safe casserole dish will work. Let it thaw in the refrigerator overnight before baking.
More Tex-Mex Favorites
Beef Enchilada Casserole
Tamale Pie
Chicken Tamale Casserole
Baja Fish Tacos
Shrimp Fajitas
Chicken Chimichanga Recipe
White Chicken Enchiladas
Southwest Egg Rolls
Taco Casserole
Ingredients
- 16 oz. taco sauce
- 16.3 ounce can buttermilk biscuits*
- 8 ounces shredded cheese**
- 2.25 oz canned sliced olives, drained
- 1 pound ground beef
- ¼ cup red bell pepper chopped
- ¼ cup green bell pepper chopped
- 8 oz mushrooms sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- chopped cilantro for serving
Instructions
- Preheat oven to 400ºF. Lightly grease a 13×9 inch baking dish. Spread taco sauce evenly over bottom of dish.
- Separate dough into biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in hot sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.
- In a large skillet, combine ground beef, peppers, mushrooms, cumin and chili powder. Cook until ground beef is cooked through.
- Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted. Serve topped with chopped cilantro, if desired.
Daniel Prince says
Our family really enjoyed this recipe! Since everyone isn’t as adventurous as I am, I left out the olives and mushrooms, but even though they aren’t big onion and bell pepper fans, I diced them up and then ran them through the food processor, and even my picky kids didn’t say anything about it being in there! I will definitely make this one again.
Deborah says
Thanks for the review – I’m so glad you and your family all enjoyed it!
Jane Perry says
Delicious. Can leftovers be frozen? Only two of us, still have half leftover.
Deborah says
I think the leftovers should freeze well!
Christie says
This is so delicious and so easy – my kids loved it!
Paul Valero says
I made this last night. I used meatless “taco” meat and vegan cheese and it came out amazing. Every one of the kids loved it, even the picky eaters.
Christy Lucas says
My family & I love this recipe! It is super easy & quick to make & it is so good!! I top it off with cilantro & sour cream.
Nikki says
We love this recipe and i am making it for a friend who is wanting frozen meals as a gift instead of an actual gift for her baby shower. Not quite sure how to go about prepping that for her? has anyone tried to freeze this?
Kelly Stuart says
OMG! I found your recipe on Pinterest and just made it tonight! It’s amazeballs! Seriously, I’ve never used biscuits for something like this, and I’m not a very good cook, but this was a major winner. I didn’t use mushrooms or olives, because I’m not of fan of either, so instead I added onion, black beans and corn. The husband loved it. Its going into the rotation and now I need to find more things on your site!
Tina says
Just had my first bite! However, since I can’t follow instruction, I thought it said taco seasoning, not sauce. ugh So I traded for my husband’s salsa. Oh my! This is delish! I can’t wait for him to come home from work and taste it!
Ginny says
Turned out delicious!
Deborah says
Yay – I’m so glad you liked it!