Beef Taco Casserole with Biscuit Base Recipe

If you’re anything like me and love a comforting meal that’s easy to throw together yet tastes like a fiesta in every bite, then you’re going to adore this Beef Taco Casserole with Biscuit Base Recipe. It’s one of those dishes that feels like a big warm hug after a long day, combining familiar taco flavors with a chewy, buttery biscuit bottom. Trust me, once you try this casserole, you’ll find yourself making it again and again!

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Ingredients You’ll Need

This Beef Taco Casserole with Biscuit Base Recipe strikes a nice balance between bold taco flavors and creamy, cheesy layers. Each ingredient plays its part to build those layers of flavor and texture that make this dish extra special. Here’s what you’ll want to have on hand—plus some tips to help you pick the best!

• Lean Ground Beef: I prefer lean ground beef for less grease, but you can choose 80/20 for a juicier result.
• Red Bell Pepper: Adds a sweet crunch and vibrant color—plus it pairs beautifully with the savory beef.
• Yellow Onion: A must for that classic sautéed base flavor in Mexican-inspired dishes.
• Taco Seasoning Mix: You can use a store-bought packet or make your own blend to control the salt and spice.
• Biscuit Mix: Like Bisquick, this is your shortcut to a flaky and tender biscuit base without all the fuss of scratch dough.
• Water: Easily hydrates the biscuit mix to create your biscuit dough quickly.
• Cooking Spray: To grease the casserole dish—helps the biscuit base release easily and prevents sticking.
• Sour Cream: Gives richness and a subtle tang that balances the savory layers.
• Mayonnaise: Adds creamy moisture without overpowering—plus it keeps the texture smooth.
• Diced Green Chiles: Brings a nice mild heat and little pops of flavor throughout the cream layer.
• Cheddar Cheese, Fiesta Blend: A mix of cheeses adds melty, gooey goodness; I love the fiesta blend for extra flavor.
• Garlic Powder: Boosts the savory notes and works well with all the other spices.
• Salsa (Mild): I like mild salsa here so everyone can enjoy it, but feel free to bump up the heat if you prefer!

Variations

I love how flexible this Beef Taco Casserole with Biscuit Base Recipe is! Over the years, I’ve tweaked it based on whatever I have in my fridge or the preferences of guests—and it always turns out delicious. Feel free to make it your own!

• Spicy Version: Add a diced jalapeño with the vegetables or swap mild salsa for a spicy chipotle salsa—my husband swears by this version.
• Makes it Vegetarian: Use a plant-based ground “beef” or swap with black beans and corn for a hearty meatless casserole.
• Cheese Swap: Try pepper jack or a Mexican blend cheese for a different cheesy vibe.
• Extra Veggies: Toss in corn kernels, chopped zucchini, or even diced tomatoes to boost nutrition and color.

How to Make Beef Taco Casserole with Biscuit Base Recipe

Step 1: Preheat and Brown Your Beef

Start by setting your oven to 350℉ so it’s ready for baking later. Next, heat a large skillet over medium-high heat and add the ground beef. Break it up with your spoon and cook until it’s no longer pink. This usually takes about 5-7 minutes. One trick I’ve learned is to avoid crowding the pan so the beef browns nicely instead of steaming. Once browned, drain the excess fat to keep the casserole from getting greasy.

Step 2: Whip Up the Biscuit Dough and Parbake

While the beef cooks, mix the biscuit mix and water in a medium bowl. I like using my hands here to make sure everything comes together evenly; it gives you the best texture. Spray your 9×13-inch casserole dish with cooking spray, then press the dough out evenly all the way to the edges. Pop it into the oven for just 5-8 minutes until the dough sets and gets a light golden color. Don’t overbake at this stage—the biscuit will finish cooking once you add the rest of the layers.

Step 3: Sauté Veggies and Season Your Beef

After you remove the biscuit base from the oven, add your chopped onion and red bell pepper directly to the skillet with the cooked beef. Stir and cook for about 4 minutes until veggies soften. Then sprinkle in the taco seasoning and mix well to coat everything in those bold flavors. Remove the skillet from heat when combined—this mixture forms the hearty layer just above your biscuit base.

Step 4: Layer the Casserole

Spread the beef and veggie mixture evenly over the biscuit base in the casserole dish. Now, in another bowl, combine sour cream, mayonnaise, the drained diced green chiles, ¾ cup shredded cheese, and garlic powder until smooth. This creamy layer adds richness and some gentle heat from the chiles—spread it carefully over the beef so you preserve those layers.

Step 5: Add Salsa and Finish with Cheese

Drop small spoonfuls of salsa evenly over the sour cream mixture—you don’t need to spread it, as those touches of salsa will burst with flavor while baking. Finally, sprinkle the remaining ¾ cup of shredded cheese over the top to create that beautiful golden crust.

Step 6: Bake Until Hot and Bubbly

Return the casserole to the oven, uncovered, for about 30 minutes. You’ll want to see the cheese melty and bubbling and make sure everything is heated through. I love peeking in occasionally—the aroma alone will make your kitchen smell irresistible!

How to Serve Beef Taco Casserole with Biscuit Base Recipe

Garnishes

I always top my slices with a sprinkle of fresh cilantro and a dollop of sour cream or guacamole for some bright, cool contrast. Sometimes a few sliced green onions or a squeeze of fresh lime juice really brings it all together. I find these simple garnishes make this cozy casserole feel extra special on the plate.

Side Dishes

To keep the meal balanced, I usually serve this casserole with a crisp green salad dressed lightly or some Mexican-style rice and beans. Corn on the cob or a side of roasted veggies also pairs nicely, especially if you want to add more veggies to the plate without fuss.

Creative Ways to Present

For gatherings, I like to bake this casserole in individual ramekins or muffin tins—it’s fun to serve and perfect for portion control. You can also spoon portions into small tortilla bowls for a playful taco twist that guests adore. Try layering avocado slices or topping with pickled jalapeños for a colorful, eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers reheat beautifully and actually taste better the next day once the flavors meld. I store the casserole tightly covered with foil or plastic wrap in the fridge for up to 3 days. Just be sure to keep it chilled until reheating to maintain the texture of the biscuit base.

Freezing

I’ve frozen this casserole after baking—wrapped tightly in foil and placed in an airtight container. When thawed overnight in the fridge, it reheats well in the oven. Freezing does soften the biscuit base a bit, so if you plan to freeze, consider parbaking the base just slightly less before layering.

Reheating

Reheat leftover beef taco casserole in a 350℉ oven for 15-20 minutes until warmed through and bubbly. I avoid microwaving because it can make the biscuit base soggy. If you’re short on time, cover with foil during reheating to keep moisture in, then uncover at the end to crisp the cheese topping.

FAQs

Final Thoughts

I absolutely love how this Beef Taco Casserole with Biscuit Base Recipe turns out every single time—it’s hearty, cheesy, and bursting with familiar, satisfying flavors. When I first tried making it, I was skeptical a biscuit base would work, but it adds such a fun twist and it’s always a hit with my family. If you want an easy, crowd-pleasing meal that feels like a celebration of taco night but with less mess, I wholeheartedly recommend giving this recipe a go. You’ll be amazed at how simple comfort food can taste so spectacular!

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