Bisquick Taco Casserole
January 06, 2014
"This is not a fancy meal but my family really enjoys this casserole when I make it, it's quite versatile you can add in really anything you want to the beef mixture I always add in black beans but I have added in many other things also if I have any in my fridge I sometimes mix in 1 cup of Velveeta cheese to the beef mix after skillet cooking"
- TOPPINGS -optional and to put on top at the table
- Serving Size: 1 (336.7 g)
- Calories 639.8
- Total Fat - 25.1 g
- Saturated Fat - 10.1 g
- Cholesterol - 125.1 mg
- Sodium - 1560.7 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 9 g
- Sugars - 23.1 g
- Protein - 43.4 g
- Calcium - 381.8 mg
- Iron - 5.6 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Heat oven to 350 degrees.
Grease a 13x9x2 inch casserole pan (you will also need a large baking sheet to put the casserole dish on to help catch spills (the casserole dish will be very full).
In a large skillet cook the chopped bacon until just about crisp. Remove to a bowl.
To same skillet, cook the ground beef and onion until the beef is browned, stirring frequently. Drain fat. Stir in garlic powder, taco seasoning mix, black beans and tomato sauce and cooked bacon; bring to a simmer and cook simmering over low heat for 15 minutes, stirring very frequently. Mix in corn.
Spoon into pan; sprinkle with 2 cups shredded cheddar.
In a bowl whisk eggs lightly, then whisk in milk and 1 teaspoon garlic powder. Stir in Bisquick mix whisking until smooth and no lumps remain. Pour evenly over the top of beef mixture making sure to cover completely.
Sprinkle the top of the Bisquick with remaining shredded cheddar.
Place the casserole dish on a large baking sheet.
Bake about 35-40 minutes or until knife inserted in center comes out clean. Cool 15 minutes or more before cutting.
Spoon or slice onto plates then serve with the options at the table.
Tips & Variations
- A large baking sheet to catch spills