Dinner Tonight: Mexican Biscuit Casserole

I found a recipe in a magazine that called for making a Mexican-type casserole and then topping it with homemade biscuit dough batter.  Sounds great but who has time for homemade dough on a week night?  Not me!  I made a casserole and then just topped it with store bought canned biscuits.  Easy!!
Shopping List
1 pound ground beef, turkey or chicken
1 package taco seasoning
1 can Chili Beans
1 cup of frozen corn
1 can refrigerated canned biscuits (I used Pilsbury Grands)
2 cups cheddar cheese, divided
Preheat oven to 400 degrees.
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 (EVOO) over medium-high heat.  Once brown, stir in taco seasoning, beans, corn and 1 1/2 cups of cheese. 
At this point, if your skillet isn’t oven-safe, transfer the casserole into a 8×8 baking dish.  Top casserole with biscuits and then top each biscuit with a little more cheese.  Bake uncovered 25-30 minutes or until casserole bubbly and biscuits brown.
Yummy, hearty, easy…everything you need for a quick week night supper.
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  • Jamie @ You Gotta Have Hart August 17, 2013 at 8:46 pm

    This looks DELISH! Me and fiance are enjoying a rainy Saturday inside and brainstorming.. we have ground beef and are looking for something good for dinner. As we are looking through your website we have noticed that you cook your beef with EVOO (we also noticed this when we cooked another one of your recipes the other night). Our beef always needs to be drained so we wanted how you use the EVOO and avoid having excess grease. THANKS! XOXO

  • Mix and Match Mama August 18, 2013 at 10:46 am

    I always use a lean ground beef (at least 90/10 if not 93/7). A meat that is lean doesn't require draining. Not draining can give your recipe more flavor but if that bothers you, then by all means, drain!