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Biscut Taco Casserole

Posted by on Jun. 9, 2009 at 2:29 PM
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1 ( 16 - oz )  jar Old El Paso taco Sauce

1 ( 12 - oz ) can Pilsbury GoldenLayers Refidgerated

Buttermilk Biscuts

4 to 6 oz  ( 1 to 1 1/2 C. ) shredded Mozzarella cheese

4 to 6 oz. (1 to 1 1/2 C. ) shredded sharp chedder

1 ( 2.25oz.) can sliced ripe olives drained

1/2 pound ground beef

1/4 C. chopped red bell pepper if desired

1/4 C.  chopped green , if desired

1 ( 4 oz) can Green Giant Mushrooms and stems

drained if desired

-----------------------------------------------------------------------------------

Heat - oven to 400 degress. Lightly grease a baking dish.

Spread Taco sauce evenlyover bottom of greased

dish.

Seperate dough into 10 biscuts: cut each biscut into 4

pieces. Place biscut pieces into taco sauce. turn

to coat. Sprinkle biscuts w/ 1/2 to 1 C. of chedder, 1/2 to

1 C. of Mozzerella cheese and the olives: mix gently. Bake

at 400 degrees. for 15 to 18 min. or til bubbly.

 

Meanwhile - in large skillet, combine ground meat, bell

peppers, and mushrooms. cook til meat is thoroghly

cooked, drain.

Sprinkle remaining 1/2 C. chedder cheese and mozzerella

cheese over mixture in casserole. top wth

ground meat mixture. bake an additional 5 to 7 min. til

mixture bubbles vigorusky around edges.

 

 

                                         Enjoy <((><,

                                   GodsSongBird808

by on Jun. 9, 2009 at 2:29 PM
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