2cupsshredded sharp cheddar cheese,plus more for garnish
shredded iceberg lettuce
small diced tomato
thinly sliced scallion
sliced black olives
Preheat oven to 400°F. Spray a 9x13-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.
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.