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Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Servings: 8

Enjoy taco salad in a casserole form with this easy taco casserole recipe. It’s made with ground beef and biscuit base, topped with layers of sour cream, lettuce, tomatoes, cheese, and olives. This taco casserole is another great dinner option perfect for busy weeknights.

This taco casserole is not only great for a filling weeknight dinner but also amazing for potlucks. If you love casserole and are always searching for an ultimate solution for an easy dinner, then you have to give this taco casserole a try. It’s an incredible dinner/potluck idea that everyone will surely enjoy! Put a fun twist to the classic taco salad with this simple taco casserole recipe.


4 large eggs


2 pounds of ground beef

2 packets of taco seasoning

3/4 c. milk

2 c. chopped lettuce

1/2 c. sour cream

¾ – 1 c. chopped tomato

1 1/4 c. biscuit/baking mix


2 c. shredded cheddar cheese

dash pepper


Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In a large skillet, cook the beef over medium heat until browned. Drain the excess grease when done. To the meat, add the taco seasoning and prepare following the package directions.

Step 3: Into a greased 9 x 13-inch pan, add the meat and set aside.

Step 4: In a large bowl, whisk the eggs and milk. Add one and a quarter cup biscuit mix and pepper. Mix well until blended. Pour this over the meat. Place in the preheated oven and bake the casserole for about 20 to 25 minutes or until golden brown.

Step 5: Remove from the oven when done and allow the casserole to cool for a couple of minutes. On top of the casserole, spread the sour cream and top with lettuce, tomato, cheese, and olives.

Step 6: Serve the taco casserole warm. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 562, Calories from Fat 360, Fat 40g62%, Saturated Fat 18g113%, Cholesterol 213mg71%, Sodium 569mg25%, Potassium 474mg14%, Carbohydrates 14g5%, Sugar 4g4%, Protein 32g64%, Vitamin A 660IU13%, Vitamin C 0.7 mg1%, Calcium 317mg32%, Iron 3.4 mg19%


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