Today we start our 3 weeks of Cinco de Mayo recipe ideas. I have been making this Taco Bake recipe forever. I cut it out of a magazine and taped it on an index card. I have no idea what magazine to credit because that was a long time ago. This is one of Jordan’s favorite meals and I don’t make it that often anymore, it fell out of rotation because mom was tired of it. I need to make it more often while he is back home because I’m sure I won’t have him here for more than a few more years.
Instead of tortillas or taco shells this dish has a biscuit crust! That is a switch from most Mexican styled recipes. If you are looking for something easy and kid-friendly for Cinco de Mayo, or just another Tuesday dinner, this Taco Bake is the answer.
- 8 Pillsbury Grands Refrigerated Biscuits
- 1 lb ground beef
- 1 can tomato paste
- 1 pkg taco seasoning
- 8 oz shredded Mexican cheese blend
- 3/4 cup water
- Preheat the oven to 400°.
- In a skillet, brown the ground beef and drain off the fat.
- Add the tomato paste, taco seasoning and water to the meat and mix well.
- Simmer for 3-5 minutes.
- Press the biscuits into the bottom of a 9x9" baking dish, sealing up the edges of the biscuits by pinching them together.
- Pour the meat mixture on top of the biscuits.
- Sprinkle the cheese on top.
- Bake for 15 minutes.
Serve with a salad or grilled veggies.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
Oh my! Taco bake sounds easy & delicious!
Thanks