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