Taco biscuit bake is an easy & simple dinner recipe. Puffed up refrigerated biscuits smothered in a beefy taco mixture and topped with melted cheese. Customize with your favorite taco toppings and you have a delicious dinner that the entire family will love!
TACO BISCUIT CASSEROLE
I think everyone has their list of dinners that they know they can count on. This taco biscuit bake is one of mine, along with creamy beef noodle bake and 20 minute garlic parmesan pasta. These 3 dinners get made all the time around my house because I can always count on my kids eating them with no whining.
Taco biscuit bake is all the flavors of a taco but with flaky buttermilk biscuits. Best of all is that it’s only 6 simple ingredients. Plus whatever toppings you prefer.
My favorite part are the soft and flaky buttermilk biscuits. I don’t care how many “fancy” foods I eat, I will always love those refrigerated flaky biscuits. Every time I make this for dinner I find myself picking through it for those soft and buttery biscuits.
Plus, this is totally kid friendly. My tip for getting kids to eat better is to have something that they can do by themselves. Like the toppings for this taco biscuit bake is something they can put on themselves and customize it with what they like.
Brown some ground beef in a skillet pan and then add water, taco seasoning, and a can of tomato soup. Simmer for 5 minutes and then add the biscuit dough. Pour all that into your baking dish and let it cook. Sprinkle with a good helping of cheese and let that melt.
In just 30 minutes time you will have a cheesy, buttery and taco flavor filled casserole. Or a ‘bake’ if that is what you prefer. I’ve always hated saying casserole because I think casseroles sometimes get a bad rep as being gross, bland, or a throw-whatever-leftover-food-you-have-in-a-pan type of dish.
Make up little serving bowls of your favorite taco toppings and let everyone go to work picking out their own toppings; salsa, sour cream, avocado, shredded lettuce, cheese, jalapeno, olives, green onions, diced tomato are just a few I can think of.
I hope you love this as much as we do. Let me know in the comments below. I always love hearing from people.
Try these other family favorite dinner recipes
- 1 lb lean ground beef
- 1 can (10.75 oz) condensed tomato soup
- 1 packet taco seasoning
- 3/4 cup water
- 1 tube (16.3 oz) refrigerated Pillsbury homestyle grand buttermilk biscuits
- 2 cups shredded cheese
- shredded lettuce
- diced tomato
- sour cream
Preheat oven to 375 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
Cook beef over medium-high heat until no longer pink. Drain grease.
Add tomato soup, water, and taco seasoning into the beef. Stir together. Turn heat down to medium and let simmer for 5-10 minutes.
While meat is simmering, chop each biscuit piece (8 biscuits total in can) into 8 small pieces. Add all biscuit pieces into the beef mixture and stir together to combine.
Dump into the 9x13 baking dish. Cook for 20 minutes. Meat mixture will be bubbly and the biscuits will be a light golden brown.
Sprinkle the cheese on top and cook for an additional 3-5 minutes or until cheese is melted.
Let the pan cool for 5 minutes to let the extra liquid thicken up. Serve with your favorite taco toppings.
To cut each biscuit in 8 pieces: cut biscuit in half and then cut each of the halves into 4 pieces. You will have 8 pieces total when done.
Use any cheese you want. I always use Colby-Jack cheese because that is our favorite.
This recipe was originally published June 2015. It has been republished and updated September 2018.
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