MEXICAN BISCUIT CASSEROLE RECIPE
BY: SHAY SHULL FROM MIX AND MATCH MAMA
Here’s a ground beef casserole that’s just begging to be made. Mexican Biscuit Casserole is composed of ground beef, chili beans, and corn. That’s not all, though. Canned biscuits are placed on top of the mixture and are baked until golden-brown. This is a one-skillet meal that’s sure to please. If you’d like to add variety, use ground turkey or chicken in place of the ground beef.
1 pound ground beef, turkey, or chicken
1 package taco seasoning
1 can chili beans
1 cup frozen corn
1 can refrigerated canned biscuits (I used Pillsbury Grands)
2 cups Cheddar cheese, divided
1. Preheat oven to 400 degrees F.
2. In an oven-safe skillet (or a regular skillet and you can transfer the casserole into a baking dish at the end), brown ground beef in a little bit of Extra Virgin Olive Oil over medium-high heat. Once brown, stir in taco seasoning, beans, corn, and 1 1/2 cups of cheese.
3. At this point, if your skillet isn’t oven-safe, transfer the casserole into an 8 x 8 inch baking dish. Top casserole with biscuits and then top each biscuit with a little more cheese. Bake uncovered 25 to 30 minutes or until casserole is bubbly and biscuits brown.