Mexican Biscuit Casserole
Get ready for a hearty, flavor-packed dinner with this easy Mexican Biscuit Casserole! This one-dish wonder combines seasoned ground beef, zesty taco spices, black beans, sweet corn, and diced tomatoes with green chilies for a bold and satisfying filling. Topped with a generous layer of melty Mexican blend cheese and golden, buttery biscuit pieces, this dish delivers both incredible taste and comforting texture. With a prep time of just 15 minutes and a bake time of 30 minutes, it’s perfect for busy weeknights or a crowd-pleasing family meal. Serve it hot from the oven, garnished with fresh cilantro and a dollop of sour cream for the ultimate Tex-Mex-inspired comfort food. Whether you're craving a twist on traditional casseroles or a fun way to enjoy taco night, this recipe is here to satisfy!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 can diced tomatoes with green chilies
- 2 cups shredded Mexican blend cheese
- 16 ounces refrigerated biscuit dough
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.25 cup sour cream (optional, for serving)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet and cook, stirring occasionally, until browned and fully cooked, about 6-7 minutes. Drain any excess grease from the skillet.
Stir in the taco seasoning, salt, and black pepper. Mix well to evenly coat the beef.
Add the black beans, corn, and diced tomatoes with green chilies to the skillet. Stir everything together and let it simmer for 3-4 minutes to combine the flavors.
Lightly grease a 9x13-inch casserole dish. Pour the beef and vegetable mixture into the dish and spread it out evenly.
Sprinkle 1 1/2 cups of the shredded Mexican blend cheese over the beef mixture.
Cut the refrigerated biscuit dough into quarters and arrange the pieces evenly on top of the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheese on top. Return to the oven for 2-3 minutes, or until the cheese is melted.
Allow the casserole to cool slightly before serving. Garnish with chopped fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
