Taco Casserole

Sara made this one evening while we were living with her and her husband and looking for a place to live. She is the one that has motivated me to try so many new recipes and flavors, during my undergraduate career we really bonding though our baking and cooking together. I have such great memories of hanging out in her kitchen cooking up a storm, we found so many great new things to cook this way. I made a few changes to this great recipe, which is super simple and the hubby asked for it return in our menu again. I cut the recipe in half since it is just the two of us but if you have company or a lager family just double it, and use a 13x9 pan.

Taco Casserole

8 oz. taco sauce
6oz. can buttermilk biscuits
4 oz. shredded Mexican cheese
1 can sliced olives, drained ( keep same if doubling)
1/2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 small onion chopped
1 green bell pepper chopped ( I didn't have so I left out, no need to double)
4 oz of mushrooms (I used 8 oz.)

1.Preheat oven to 400F. Lightly grease a 8x8 inch baking dish. Spread taco sauce evenly over bottom of dish.

2. Separate dough into 5 biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in hot sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.

3. In a large skillet, combine ground beef, peppers, onions, mushrooms, cumin and chili powder. Cook until ground beef is cooked through.

4. Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted.