Recipe for Creamy Taco Casserole from the Southwestern section.
Creamy Taco Casserole1 (10 count) tube refrigerator biscuits
1 (8 count) tube jumbo biscuits
1 (16 ounce) container sour cream
1 can cream of chicken soup
1 can black olives
8 ounces shredded Cheddar or Colby cheese
1 pound ground beef, browned and drained Lay 10 biscuits in a greased 9 x 13-inch pan side by side and roll or pat out to make a solid base. Mix half of the sour cream and soup together and sprinkle ground beef on top. Put remainder of sour cream on top, then sprinkle with olives. Sprinkle cheese and top with 8 biscuits evenly spaced apart and not touching. Bake at 400 degrees F for 25 minutes.
We hope you enjoy your freshly made Creamy Taco Casserole. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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