Taco Casserole

• 3 cups leftover taco-seasoned cooked ground beef
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 cup shredded monterey jack cheese
• 2 eggs, lightly beaten
• 1 cup milk
• 1 12 cups biscuit mix or 1 12 cups baking mix
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 medium tomatoes, diced
• 1 (2 1/4 ounce) can sliced ripe olives, drained

1. In a large bowl, combine the taco meat and beans.
2. Ppoon into a greased 8-in.
3. square baking dish.
4. Sprinkle with cheese.
5. In another bowl, combine the eggs, milk and biscuit mix until moistened.
6. Pour over cheese.
7. Bake, uncovered, at 400 for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.
8. Spread with sour cream.
9. Top with lettuce, tomato and olives.

taco, kidney beans, shredded monterey jack cheese, eggs, milk, biscuit mix, sour cream, shredded lettuce, tomatoes, olives

Taken from www.food.com/recipe/taco-casserole-161184 (may not work)