Taco Casserole


  • 4 or 5 crumbled taco shells or chips 
  • 1 1/2 lb. ground beef 
  • 1 medium onion, chopped finely 
  • 1 envelope Taco seasoning mix* 
  • 1 (4 ounce) can chopped green chilies (don't drain) 
  • 1 small can sliced black olives, drained 
  • 1 cup milk 
  • 1/2 cup Bisquick baking mix
  • 2 eggs 
  • 1 cup shredded cheddar cheese 
  • 2 large tomatoes, chopped 
  • Shredded lettuce 
  • Sour cream 
  • Taco or picante sauce

Heat oven to 400° F. Liberally grease an 8"x12" casserole dish (use non-stick spray.) Spread crumbled taco shells in dish. Brown and crumble beef and onion in a large frying pan. Drain and add taco seasoning packet* and spread on top of the taco shells in dish, evenly. Top  with the chilies and the black olives. Beat milk, eggs, and Bisquick until fairly smooth. Pour evenly into the dish. Bake for 25 minutes. (If freezing, see **notes below). Top with half of the chopped tomatoes and 1 cup of the cheese. Bake another 8-10 minutes (until knife in center proves the center is done). Serve a sliced portion with remaining chopped tomatoes, lettuce, sour cream and picante sauce. Serves 6 to 8. 

*Or use 1 heaping Tbsp. Chili powder, mixed with 1 tsp. ground cumin powder , 1 tsp. garlic powder  & 1/2 tsp. salt instead of the packaged taco seasoning mix. 

** To freeze: after baking the 25 minutes (do not add the cheese or tomatoes), cool and wrap ungarnished. To use, thaw and reheat in 400° F. oven for about 15 minutes, add half of the cheese and tomatoes and bake 8 to 10 minutes or until heated through and cheese is melted. Then serve garnished with the lettuce, chopped tomatoes, sour cream, and salsa.