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taco kidney beans shredded Monterey Jack cheese eggs milk biscuit baking sour cream shredded lettuce tomato olives
Viewed: 77 - Published at: 7 years agoIngredients
- 3 cups leftover taco-seasoned ground beef
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 1-1/2 cups biscuit/baking mix
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 medium tomato, diced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
Method
- In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese.
- In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
- Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.
