Mexican Biscuit Casserole Recipe 455 Food

TEX-MEX BEEF AND BISCUIT CASSEROLE

Steps:

• Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 9-inch square baking dish.
• In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.
• Separate the biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of the prepared baking dish.
• In a bowl combine 1/2 cup of shredded cheese, sour cream, and egg. Remove meat mixture from heat then stir in sour cream mixture.
• Spoon mixture over biscuit dough.
• Arrange the remaining 10 biscuit layers over the top of the meat mixture then sprinkle with the remaining 1 cup of shredded cheese.
• Bake in the preheated oven for about 25 minutes, or until biscuits are nicely browned.

MEXICAN STYLE BISCUIT CASSEROLE

Steps:

• 1. Brown Hamburger with seasonings. I wanted to add onion, but did not have any. It would be good in this recipe. Drain
• 2. Add Canned tomatoes (liquid included), Chili, Tomato Soup, Corn,Rice (straight from package),ketchup, and Worcestershire Sauce,the water I use to swish out the rest of my soup out of can. Be careful to not use too much water
• 3. Heat to boil, boil about 1 minute.
• 4. Place all ingredients into 8x10 glass, greased pan
• 5. Sprinkle Colby & Monterey Cheese all over top
• 6. Open biscuits and place evenly over cheese
• 7. Sprinkle Sharp Cheddar Cheese on top
• 8. Place in preheated oven of 350 degrees for approx. 20 minutes. Ovens will vary. I would just cook until biscuits on top are a nice golden brown. Watch out for spillover on juice. I place aluminum foil on the bottom of mine. If you add more rice, juices will be soaked up, but be careful to not dry it out. Husband ate 2 platefuls, I think that speaks for itself!

MEXICAN BISCUIT CASSEROLE RECIPE - (4.5/5)

Steps:

• In a large skillet, cook ground beef until brown. Drain off fat. Add taco seasoning mix and water. Add the undrained kidney beans and the drained corn; bring to boiling. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese. 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.

MEXICAN BISCUIT CASSEROLE

Steps:

• In a large skillet, cook ground beef until brown. Drain off fat.
• 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.
• Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
• Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
• Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
• 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.

MEXICAN BISCUIT CASSEROLE

Steps:

• Preheat oven to 350.
• In a large skillet, cook ground beef until brown.
• Drain fat.
• Add taco-seasoning mix according to package directions except use 1/2 cup water.
• Add the undrained kidney beans and drained corn; bring to boiling.
• Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
• Mix for 30 seconds more.
• Roll dough out on a lightly floured surface to a 1/2 inch thickness.
• Cut with a 2 inch round biscuit cutter, making 10 biscuits.
• Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
• Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
• Remove from oven and let stand for at least five minutes before serving.

ZUCCHINI-BISCUIT CASSEROLE

Steps:

• Set oven to 375°F.
• Butter a 1 1/2-quart casserole dish.
• In a bowl, combine biscuit mix, Parmesan cheese, dill, salt and pepper.
• Add eggs and oil; mix well.
• Stir in zucchini and onion until blended.
• Pour into greased baking dish.
• Bake uncovered 25-30 minutes or until golden brown.