Cheese taco casserole


2 lbs minced meat

1 package (1 ounce) taco seasoning

4 eggs

3/4 cup full fat milk

1 3/4 cups cookie or biscuit mix

1/2 cup sour cream

2 cups shredded or shredded lettuce

1 cup finely chopped tomato

2 cups grated cheddar cheese

black olives (sliced, optional)

salt and  ground pepper (to taste)


Preheat oven to 400°F (200°C) and spray a 9" x 13" baking dish with nonstick spray.

In a large bowl, whisk the eggs and milk until combined. Stir in the cookie mixture, salt, and pepper (if using) and set aside.

Season the meat with salt and pepper, then cook until brown. Drain the fat and stir in the taco seasoning.

Spread the meat evenly in the greased baking dish, then pour the biscuit mixture over it and spread it evenly over the meat.

Place the baking tray in the oven and bake until the biscuit layer turns golden brown. This should take about 22-25 minutes.

When done, remove the dish from the oven and let it cool. Next, spread sour cream on the biscuit layer.

Sprinkle chopped lettuce, tomato, and optional olives over the sour cream, then add a generous layer of cheddar cheese on top.

Serve the tagine hot and savor every bite!

This recipe gives you the best taco experience without any of the hassles. Plus, the sturdy cookie base means that every serving is a perfect balance of all ingredients. Now, who's ready for taco night? Enjoy!