Beef Taco Casserole with Biscuit Crust Recipe

If you’re craving a cozy, crowd-pleasing comfort meal, I’ve got just the thing for you: my Beef Taco Casserole with Biscuit Crust Recipe. It’s the kind of dish that’s hearty, cheesy, and packed with all those classic taco flavors — but with a fun twist thanks to the biscuit crust that soaks up all the meaty goodness. When I first tried this, I was surprised at how simple it was to make yet felt so special, perfect for a casual family dinner or even a potluck. You’ll find that this casserole hits all the right notes without complicated steps, and once you taste it, your family might just start requesting it on repeat!

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Ingredients You’ll Need

Every ingredient in this Beef Taco Casserole with Biscuit Crust Recipe works together to build layers of flavor and texture, from the savory seasoned beef to the fluffy biscuit crust. When I shop, I opt for fresh veggies and a good-quality biscuit mix to make prep even smoother.

• Lean Ground Beef: Choose lean to avoid excess fat; it keeps the casserole rich without being greasy.
• Red Bell Pepper: Adds sweetness and a slight crunch; fresh is best but frozen works in a pinch.
• Yellow Onion: Brings savory depth and aroma when cooked with ground beef.
• Taco Seasoning Mix: The magic blend that turns plain beef into taco-flavored perfection.
• Biscuit Mix: I prefer Bisquick or similar for ease and consistent biscuit crust.
• Water: Used to keep the biscuit dough light and tender.
• Cooking Spray: Prevents sticking and helps the crust brown beautifully.
• Sour Cream: Makes the creamy layer tangy and luscious.
• Mayonnaise: Adds richness and helps bind the creamy topping.
• Diced Green Chiles: A mild kick and nice texture; drain well to avoid sogginess.
• Cheddar Cheese Fiesta Blend: I love using a blend for extra flavor complexity; shredded is easiest.
• Garlic Powder: Enhances depth without overpowering the other spices.
• Salsa (Mild): Offers bright, zesty pops of flavor across the creamy layer.

Variations

One of my favorite things about this Beef Taco Casserole with Biscuit Crust Recipe is how easy it is to switch things up based on what your pantry or family preferences call for. Don’t be afraid to make it your own!

• Spicy Version: I like adding a pinch of cayenne or swapping mild salsa for a hotter one to kick up the heat—works great for spice lovers.
• Vegetarian Swap: Use plant-based crumbles or black beans instead of beef; up the veggies like corn and mushrooms for extra texture.
• Cheese Choices: Try pepper jack or Monterey Jack instead of cheddar for a creamier, meltier topping.
• Make It Gluten-Free: Swap the biscuit mix for a gluten-free blend (I recommend one that’s made for biscuits) for allergy-friendly comfort.

How to Make Beef Taco Casserole with Biscuit Crust Recipe

Step 1: Brown the Beef Like a Pro

Start by heating a large skillet over medium-high heat. Add your lean ground beef and break it up with a wooden spoon or spatula. Cook it until it’s no longer pink, stirring occasionally to ensure it browns evenly. When you see no pink bits left, drain any excess fat—this helps keep the casserole from becoming greasy, which can pull the whole dish down. While the beef cooks, you can get a head start on your biscuit dough, so everything comes together faster.

Step 2: Whip Up and Bake Your Biscuit Crust

In a medium bowl, mix biscuit mix with water — I like to use my hands here to make sure the dough is evenly combined and slightly sticky. Spray your 9×13” casserole dish with cooking spray, then press the dough firmly and evenly across the bottom and up the sides if you like a little edge. Bake this in your preheated 350℉ oven for about 5 to 8 minutes until it’s just set and light golden; it won’t be fully baked yet, but this step helps the crust hold up under the casserole layers without getting soggy.

Step 3: Sauté Your Veggies and Season the Beef

Add the chopped yellow onion and red bell pepper right into the skillet with your browned beef. Stir and cook this combo for around 4 minutes — you want those veggies softened but still with a little bite to them. Next, sprinkle in the taco seasoning and stir to blend all those bold spices with the meat and veggies. Once everything looks well mixed and fragrant, remove from heat so you can assemble the casserole.

Step 4: Layer It Up

Spread the savory ground beef and veggie mixture evenly over the pre-baked biscuit crust. I find it helps to use a spatula or the back of a spoon for a nice flat layer. Then, in another bowl, whisk together sour cream, mayo, drained diced green chiles, ¾ cup of shredded cheese, and garlic powder until smooth. This creamy layer is the secret to that luscious, tangy flavor that balances the spiced beef perfectly. Gently spread this mixture over your meat layer.

Step 5: Finish with Salsa and Cheese and Bake

Dot spoonfuls of mild salsa over the sour cream layer—don’t worry about spreading it evenly; those pockets of salsa give bursts of brightness throughout. Sprinkle the remaining shredded cheese evenly on top, then slide your casserole back into the oven. Bake uncovered at 350℉ for 30 minutes, until bubbly and golden on top. Your kitchen will smell amazing—all those layers melding together!

How to Serve Beef Taco Casserole with Biscuit Crust Recipe

Garnishes

I love topping my casserole with freshly chopped cilantro and slices of ripe avocado — they add fresh brightness that balances the richness perfectly. A dollop of sour cream on the side is always a hit with my family too. If I’m feeling adventurous, I’ll sprinkle some diced jalapeño or a squeeze of lime juice right before serving to brighten the flavors even more.

Side Dishes

To round out the meal, my go-tos are a crisp green salad with a tangy vinaigrette or simple Mexican street corn (elote). Mexican rice or cilantro lime rice pairs beautifully as well, soaking up any extra sauce from the casserole. For something lighter, crunchy tortilla chips on the side offer a satisfying contrast in texture.

Creative Ways to Present

For family dinners, I keep it simple—served straight from the casserole dish. But for parties, I like to cut the casserole into squares and serve in individual mini cast iron skillets or small ramekins for a charming, rustic touch. Adding colorful garnishes like radish slices, chopped green onions, or tiny bowls of extra salsa lets guests customize their portions. It’s a fun way to turn a humble dish into something a bit more festive.

Make Ahead and Storage

Storing Leftovers

After the casserole cools to room temperature, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days and tastes just as comforting the next day — sometimes even better as the flavors meld overnight.

Freezing

I’ve successfully frozen this casserole before baking. Assemble the layers in a freezer-safe dish and cover tightly with foil and plastic wrap. Thaw in the fridge overnight before baking as usual. Or freeze leftover slices and reheat individually for quick meals — just adjust baking time if thawed or bake longer from frozen at lower heat covered with foil.

Reheating

To reheat, I usually pop the casserole or slices into a 350℉ oven for 20-25 minutes, uncovered, until warmed through and bubbly again. Microwaving works in a pinch but baking helps preserve that crispy cheese topping and flaky biscuit crust texture.

FAQs

Final Thoughts

This Beef Taco Casserole with Biscuit Crust Recipe has become one of my family’s absolute favorites because it feels like a warm hug in dinner form — simple enough to whip up on a busy night, yet comforting and satisfying like Sunday supper. I hope you give it a try and discover how fun and rewarding it is to blend classic taco flavors with a flaky biscuit base. Trust me, once you try it, you’ll want to keep this recipe in your rotation for those nights when you need something deliciously easy and totally scrumptious.

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