Southwestern Taco Casserole Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2-1/2 pounds ground beef
- 2 envelopes taco seasoning
- 2/3 cup water
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 large eggs, lightly beaten
- 1 cup 2% milk
- 1-1/2 cups biscuit/baking mix
- 1 cup (8 ounces) sour cream
- 1 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 1 medium tomato, diced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
Instructions
- In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans.
- Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
- Bake, uncovered, at 400 ° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.
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