TACO CASSEROLE WITH BISCUIT MIX RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch nonstick skillet, cook chicken with salt to taste over medium-high heat 5 to 7 minutes on each side or until browned.
• Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Cover baking dish with foil.
• Bake 25 to 30 minutes or until instant-read thermometer inserted in center of casserole reads 165°F. Top with cheese, and recover with foil. Let rest at room temperature about 5 minutes or until cheese melts. If desired, serve over rice with favorite chili toppings: chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, guacamole.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Return to skillet; stir in beans, corn, tomatoes, chiles, taco seasoning mix and chili powder. Heat to simmering.
• Stir cream cheese into beef mixture until melted; remove from heat. Stir in 1 1/2 cups of the shredded cheese. Pour into baking dish.
• Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; top beef mixture with biscuits. Brush biscuits with melted butter. Sprinkle with remaining 1/2 cup shredded cheese. Bake 20 to 25 minutes or until biscuits are golden brown and baked through.