Mexican Style Biscuit Casserole Food

MEXICAN FIESTA BISCUIT BAKE

Steps:

• Heat oven to 375°F. Melt margarine in oven in 13x9-inch (3-quart) glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish.
• Separate dough into 13 biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into margarine-coated dish. Sprinkle with cheese, bell pepper, onions and olives.
• Bake at 375°F. for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.

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

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.

BISCUIT TACO CASSEROLE

Steps:

• Heat oven to 400 degrees.
• Lightly grease 13 x 9 baking dish.
• Spread taco sauce evenly over bottom of greased dish.
• Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
• Place biscuit pieces in taco sauce, turn to coat.
• Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently.
• Bake 15 to 18 minutes or until bubbly.
• Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain.
• Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.
• Bake additional 5 to 7 minutes or until mixture is bubbies vigorously around edges.

MEXICAN-STYLE CHICKEN TACO CASSEROLE

Steps:

• Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
• Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
• Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
• Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
• Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
• Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
• Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.

TURKEY AND BISCUIT CASSEROLE-MEXICAN STYLE

Steps:

• 1. Preheat oven to 350^. Grease a 9x13 inch baking dish; set aside. In a large saucepan add the oil. When hot add the ground turkey and brown well.
• 2. Add the onion and continue to brown. Now pour in the enchilads sauce and crushed tomatoes,liquid smoke, seasoned salt and garlic powder . Stir to blend well.
• 3. Remove biscuits from can and cut each biscuit in fourths (cut in 1/2 then each 1/2 in 1/2); stir into the meat and sauce mixture ;coating all the pieces of biscuit well.
• 4. Carefully pour the mixture into the prepared dish. Bake for 25 minutes or until dough is golden brown and cooked through.
• 5. Remove from oven and sprinkle cheese on top. Bake for about 8 minutes or until cheese has melted. Remove from oven and Let stand for 5 minutes.

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.