Taco Biscuit Bake
Taco Biscuit Bake is an easy & simple dinner recipe with puffed up refrigerated biscuits smothered in a beefy taco mixture and topped with shredded cheese. Customize with your favorite taco toppings for a dinner that the entire family will love.
Servings 8 people
- 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 buttermilk biscuits
- 2 cups shredded cheese
- shredded lettuce
- diced tomato
- sour cream
Preheat oven to 375°. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
In a skillet pan, over medium-high heat, cook ground beef until no longer pink. Break up the meat into crumbles as you cook it. Drain any grease.
Add tomato soup, water, and taco seasoning into the ground beef. Stir together and let it simmer for about 5-10 minutes so the flavors can come together and it can thicken slightly.
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 prepare 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 few minutes 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 with new pictures June 2020. The recipe is the same.
Calories: 395kcal | Carbohydrates: 34g | Protein: 22g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 962mg | Potassium: 551mg | Fiber: 1g | Sugar: 5g | Vitamin A: 421IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 4mg