Bisquick Taco Casserole
All your favorite taco flavors topped with a cheesy, fluffy layer of Bisquick to craft the ultimate comfort food, Bisquick Taco Casserole! Easy and quick to make!
A SIMPLE 35 MINUTE CASSEROLE
Making a casserole has never been so easy, or delicious! This Bisquick Taco Casserole is such a hearty, comforting and easy meal. This is definitely one of those meals you put on your weekly meal rotation because everyone loves it! It’s also great to take to potlucks or to whip up for game days. With so many ways to customize this dish, it’s the perfect meal to serve to friends and family!
FREQUENTLY ASKED QUESTIONS:
You bet. I have so many other ideas that I think this would work well with! Try using a meatloaf flavored ground beef base or an Italian version with ground sausage. You could even make a breakfast version with sausage, gravy and eggs. The sky is the limit with changing up the flavors!
This casserole already has quite a few things going on. But if you want to amp it up a bit more, you absolutely can. Try adding some more salsa, guacamole, diced avocado, pickled or fresh jalapeno slices. Whatever sparks your fancy!
I used sharp cheddar cheese but you can use other cheeses like Colby Jack, Monterey Jack, or a Mexican blend!
mix-ins you can add to the filling are pinto beans, black beans, bell peppers, or you can use Rotel in place of the salsa. Alternatively, if there is an ingredient in here you don’t like, for example the corn, then just leave it out! It’s as easy as that!
Sure thing! If you don’t think the whole thing will get eaten at once, then I suggest that you serve it without the toppings. Put the toppings out separately and let people add whatever they like. This also helps when you go to store leftovers. If you piled everything on, things would end up wilting and getting soggy.
This really is a whole meal in itself but if I serve anything with it, it is usually a salad or a steamed vegetable like broccoli.
Allow to cool then cover leftovers with plastic wrap while in the baking dish, or transfer to an airtight container. If all the toppings are on, it won’t last long without getting soggy. If you’re storing the toppings separately, it should last 3 days.
Additionally, you can freeze this casserole for up to 3 months. The consistency may change when thawed.
Reheat leftovers in the microwave or oven until warmed through again. If using the oven, you may want to tent the baking dish with foil so you don’t burn or brown the top too much.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- onion
- garlic
- taco seasoning
- salsa
- corn
- milk
- large eggs
- bisquick
- shredded sharp cheddar cheese
- optional toppings (sour cream, lettuce, tomato, etc.)
HOW TO MAKE A BISQUICK TACO CASSEROLE
Preheat oven to 400°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large skillet over medium heat, brown the ground beef with the onions, breaking it up into crumbles until there is no pink left, 8-10 minutes.
Add the garlic to the pan and mix it in until fragrant, 30 seconds. Add the taco seasoning, salsa, and corn to the skillet and stir until combined. Pour this into the bottom of the prepared baking dish.
In a large bowl, whisk together the milk and eggs.
Add the Bisquick to the bowl and stir it in until there are no dry patches.
Stir in the cheese.
Pour the Bisquick mixture evenly on top of the ground beef.
Bake, uncovered, for 20-25 minutes until golden brown on top and a toothpick inserted into the biscuit topping comes out clean.
Let cool for 15 minutes, then spread the sour cream on top. Garnish with shredded lettuce, diced tomato, scallions, and black olives. Serve immediately.
CRAVING MORE RECIPES?
Bisquick Taco Casserole
Ingredients
For the filling:
For the topping:
- 1 cup milk
- 3 large eggs
- 2 cups Bisquick mix
- 2 cups shredded sharp cheddar cheese, plus more for garnish
To serve:
- 1 cup sour cream
- shredded iceberg lettuce
- small diced tomato
- thinly sliced scallion
- sliced black olives
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large skillet over medium heat, brown the ground beef with the onions, breaking it up into crumbles until there is no pink left, 8-10 minutes.
- Add the garlic to the pan and mix it in until fragrant, 30 seconds.
- Add the taco seasoning, salsa, and corn to the skillet and stir until combined. Pour this into the bottom of the prepared baking dish.
- In a large bowl, whisk together the milk and eggs.
- Add the Bisquick to the bowl and stir it in until there are no dry patches. Stir in the cheese.
- Pour the Bisquick mixture evenly on top of the ground beef.
- Bake, uncovered, for 20-25 minutes until golden brown on top and a toothpick inserted into the biscuit topping comes out clean.
- Let cool for 15 minutes, then spread the sour cream on top. Garnish with shredded lettuce, diced tomato, scallions, and black olives. Serve immediately.
Notes
- You do not need to add all the toppings to the top of this casserole. You can leave them out and allow everyone to top this with what they enjoy.
- Other cheese you can use Colby Jack, Monterey Jack, or Mexican blend.
- Keep leftovers in the fridge for up to 3 days. Freeze for up to 3 months.
- If you don’t think you will eat this whole casserole in one sitting, then I would definitely serve it without the toppings. If you store it with everything on top it would end up wilting and getting watery on top and that isn’t very pleasant.
- I would reheat in the microwave or in the oven until warmed through. If reheating in the oven, cover the casserole top with foil so it doesn’t get too brown.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi! Can I freeze this casserole before baking (without the sour cream toppings, of course)? Not sure how the uncooked Bisquick would do. Should I bake it first, then freeze?
Thanks!
Heather
I would bake it first. Once you’ve added liquid to the Bisquick, you’ve activated the baking powder. The longer it sits without being baked, the less likely it will rise when you go to bake it because the baking powder is no longer active.