Biscuit-Topped Taco Casserole

• 3 cups leftover taco-seasoned ground beef
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese
• 2 large eggs, lightly beaten
• 1 cup whole milk
• 1-1/2 cups biscuit/baking mix
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 medium tomato, diced
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese.
2. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
3. Bake, uncovered, at 400u0b0 for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.

taco, kidney beans, shredded monterey jack cheese, eggs, milk, biscuitbaking, sour cream, shredded lettuce, tomato, olives

Taken from www.tasteofhome.com/recipes/biscuit-topped-taco-casserole/ (may not work)