Thursday, September 29, 2011

Biscuit Taco Casserole

1(16-oz.) jar Taco Sauce
1 (12-oz) can  Grands Jr. refrigerated buttermilk biscuits
(1 to 1 1/2 cups) shredded sharp Cheddar cheese
(1 to 1 1/2 cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
1/2 lb. lean ground beef
1/4 diced red onion
1/4cup chopped green bell pepper, if desired
1/3 cup cornmeal
1.Heat oven to 400°F. Lightly grease 13x9-inch baking dish. Spread taco sauce evenly over bottom of greased dish.
2 Separate dough into 10 biscuits; cut each biscuit into 4 pieces and dip into a bowl with the cornmeal. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives.
3.Bake at 400°F. for 15 to 18 minutes or until bubbly.
4 Meanwhile, in large skillet, combine ground beef, bell pepper and onion. Cook until beef is thoroughly cooked; drain.
5 Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.

Top with lettuce, tomato,onions and sour cream

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