Mexican Biscuit Casserole Recipes

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 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:

• 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.

5-INGREDIENT MEXICAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
• In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
• Bake until the cheese is melted, approximately 15 to 20 minutes.

MEXICAN FIESTA CASSEROLE

Steps:

• Preheat the oven to 375F.
• Cook the ground beef in a large skillet until browned; drain off the excess fat.
• Season the meat with the salt and pepper; set aside.
• Mix together the cheese, sour cream, mayonnaise and onion; set this mixture aside.
• Stir the biscuit mix and water together until a soft dough forms.
• With floured fingers, pat the dough into the bottom of a greased 13 X 9 X 2-inch baking pan, pressing the dough about 1/2-inch up the sides of the pan.
• Layer the browned ground beef, tomato slices, green pepper, and sliced olives over the dough layer.
• Spoon the sour cream and cheese mixture over the top.
• Bake, uncovered, until the edges of the dough are light brown, 25 to 30 minutes.
• Cool 5 minutes and then cut into squares to serve.

MEXICAN BISCUIT CASSEROLE

Steps:

• 1. In a large skillet, cook ground beef until brown. Drain off fat.
• 2. 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.
• 3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
• 4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
• 5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
• 6. 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.