Prep 15 mins
Cook 20 mins
This delightful dish uses leftover taco fixings. It's easy to put together and tasty enough to serve to company.
- 3 cups leftover taco-seasoned cooked ground beef
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 cup shredded monterey jack cheese
- 2 eggs, lightly beaten
- 1 cup milk
- 1 1⁄2 cups biscuit mix or 1 1⁄2 cups baking mix
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 medium tomatoes, diced
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- In a large bowl, combine the taco meat and beans.
- Ppoon into a greased 8-in. square baking dish. Sprinkle with cheese.
- In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
- Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.
- Spread with sour cream. Top with lettuce, tomato and olives.
I found this recipe while flipping through an old issue of Quick Cooking Magazine (Jan/Feb 2005).<br/>A good way to use up taco leftovers, and fairly quick too. Some of us didn't care for the biscuit topping as I think there was too much. If I make this again, I'll reduce the biscuit topping. Thanks for posting.