Ingredients:
1 1/2 lbs. lean ground beef (90% lean)
1 can (10 3/4 oz.) condensed tomato soup, undiluted
3/4 c. water
1 envelope taco seasoning
1 can (12 oz.) refrigerated buttermilk biscuits
2 c. (8 oz.) shredded cheddar cheese
TOPPINGS:
2 c. torn leaf lettuce
2 medium tomatoes, seeded and chopped
1 c. salsa
1 c. (8 oz.) sour cream
1 can (2 1/4 oz.) sliced ripe olives, drained
Green onions, optional
Directions:
Cook beef in a large skillet over medium heat until no longer pink; drain. Stir in the soup, water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut each biscuit into 8 pieces. Remove beef mixture from heat and gently stir in biscuit pieces. Transfer to an ungreased 9x13 baking dish.
Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown. Sprinkle with cheese; bake 8-10 minutes longer or until cheese is melted. Serve with toppings.
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