This is how Abuela liked to do her casserole, especially when it was Taco Tuesday. A biscuit-like bottom layer with fragrant cilantro holds up a classic zesty, spicy, savory taco meat filling! The salsa and corn are mixed right in for extra vibrance and flavor! Served with your favorite taco toppings, Abuela’s Taco Casserole becomes the greatest taco experience you could never have imagined before… but it’s the one you’ll be dreaming of henceforth!
Ingredients
For the casserole:
- 2 cups baking mix, such as Bisquickâ„¢
- 2 tablespoons fresh cilantro, minced
- 3/4 cup water
- 2 pounds lean ground beef
- 1 (1-ounce) package taco seasoning
- 1 (16-ounce) jar chunky salsa
- 1 (11-ounce) can Fiesta corn or Southwest corn, drained
- 2 cups sharp cheddar cheese or Colby-Jack cheese blend, shredded
Optional toppings:
- 1/2 cup sour cream
- 1/2 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- 1/2 cup olives, sliced
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch glass baking dish.
Step 3 –Combine the baking mix, the cilantro, and the water, stirring until moistened.
Step 4 –Spread the batter in the prepared baking dish.
Step 5 –In a large skillet over medium-high heat, add the beef and cook, while crumbling, until it’s browned, about 5-7 minutes. Drain the excess fat from the skillet.
Step 6 –Transfer the skillet from the heat.
Step 7 –Add the taco seasoning, the salsa, and the corn to the beef and stir to combine.
Step 8 –Spread the beef mixture over the batter mixture in the baking dish.
Step 9 –Bake until a toothpick inserted into the center shows that the biscuit layer is done, about 30-35 minutes.
Step 10 –Sprinkle the casserole with the shredded cheese and bake until the cheese melts, about 5-10 minutes.
Step 11 –Serve with the sour cream, the lettuce, the tomatoes, and the olives.
