Ingredients
1 lb lean ground beef
1 can (10.75 oz) condensed tomato soup
1 packet taco seasoning
3/4 cup water
1 tube (16.3 oz) refrigerated Pillsbury buttermilk biscuits
2 cups shredded cheese (any variety)
Taco Toppings:
Shredded lettuce
Diced tomato
Avocado
Sour cream
Instructions
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Preheat your oven to 375°F (190°C). Grease or line a 9×13-inch baking dish with parchment paper.
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In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
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Add taco seasoning, tomato soup, and water. Stir well and bring to a simmer. Cook for 5 minutes, allowing the mixture to thicken slightly.
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Cut each biscuit into quarters and place them evenly over the beef mixture in the baking dish.
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Pour the beef mixture into the prepared baking dish and top with quartered biscuits.
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Sprinkle shredded cheese evenly over the top.
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Bake for 20-25 minutes, until the biscuits are golden brown and the cheese is melted and bubbly.
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Let cool slightly before serving. Top with shredded lettuce, diced tomatoes, avocado, and sour cream.
Notes
Variations:
Add diced bell peppers, onions, or corn to the beef mixture.
Swap ground beef for ground turkey or chicken for a leaner version.
Add jalapeños or hot sauce for a spicy kick.
Use different cheese like Monterey Jack, Pepper Jack, or a Mexican cheese blend.
Storage: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Casserole, Mexican-Inspired
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
