Prep 10 mins
Cook 25 mins
I got this recipe off of busycooks.about.com. I prefer to use Cornbread (with Rec80e #231417 in place of regular flour) and add a bit more liquid instead of the refrigerated corn biscuit dough but it is great either way!
- 1 lb ground beef (vegetarians can use a 12 oz package of beef substitute crumbles)
- 2 tablespoons taco seasoning mix (I recommend Taco Seasoning Mix)
- 3⁄4 cup water
- 10 ounces condensed tomato soup
- 16 ounces of corn biscuit dough (or as much cornbread batter as you think is appropriate)
- 2 cups of shredded colby cheese or 2 cups cheddar cheese
- Preheat oven to 375 degrees F.
- In large skillet, combine beef (or substitute), taco seasoning, water and soup.
- Stir to combine and then simmer until thickened a bit.
- Add biscuit pieces to hot mixture and stir gently, then pour into 13x9 baking pan.
- If using cornbread batter, pour hot mixture into 13x9 baking pan and then spoon batter on top.
- Bake at 375 for 18-25 min until sauce is bubbly and biscuits (or batter) are baked all the way through - test with a fork or toothpick. Batter version may take a bit longer.
- Remove from oven and spread cheese on top.
- Return to oven until cheese is melted.
- Serve with your favorite toppings (sour cream, tomato, avocado, salsa, whatever you like!).