Mexican Biscuit Casserole Recipes
MEXICAN STYLE BISCUIT CASSEROLE
I read Irene Alleman's recipe of "Beef & Biscuit Casserole" and decided to make a little different version. Especially since I did not have all the ingredients I needed to make a proper casserole and did not want to go out into 93 degree heat to the store. Forgive me, Irene
Provided by Linda Dugan
Categories Casseroles
Time 45m
Number Of Ingredients 18
Steps:
- 1. Brown Hamburger with seasonings. I wanted to add onion, but did not have any. It would be good in this recipe. Drain
- 2. Add Canned tomatoes (liquid included), Chili, Tomato Soup, Corn,Rice (straight from package),ketchup, and Worcestershire Sauce,the water I use to swish out the rest of my soup out of can. Be careful to not use too much water
- 3. Heat to boil, boil about 1 minute.
- 4. Place all ingredients into 8x10 glass, greased pan
- 5. Sprinkle Colby & Monterey Cheese all over top
- 6. Open biscuits and place evenly over cheese
- 7. Sprinkle Sharp Cheddar Cheese on top
- 8. Place in preheated oven of 350 degrees for approx. 20 minutes. Ovens will vary. I would just cook until biscuits on top are a nice golden brown. Watch out for spillover on juice. I place aluminum foil on the bottom of mine. If you add more rice, juices will be soaked up, but be careful to not dry it out. Husband ate 2 platefuls, I think that speaks for itself!
MEXICAN BISCUIT CASSEROLE
I found this recipe in Midwest Living Magazine years ago and it has been a family favorite ever since. It's great warmed up in the microwave the next day, too! Note: I often times just use the Bisquick box recipe for biscuits and make a dozen to spread evenly over the casserole. I also have fun cutting them in different shapes on occasion.
Provided by 2bizzy
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a large skillet, cook ground beef until brown.
- Drain fat.
- Add taco-seasoning mix according to package directions except use 1/2 cup water.
- Add the undrained kidney beans and drained corn; bring to boiling.
- Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
- Mix for 30 seconds more.
- Roll dough out on a lightly floured surface to a 1/2 inch thickness.
- Cut with a 2 inch round biscuit cutter, making 10 biscuits.
- Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
- Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
- Remove from oven and let stand for at least five minutes before serving.
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