Southwestern Taco Casserole

• 2-1/2 pounds ground beef
• 2 envelopes taco seasoning
• 2/3 cup water
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 cup shredded Monterey Jack or pepper jack cheese
• 2 large eggs, lightly beaten
• 1 cup 2% milk
• 1-1/2 cups biscuit/baking mix
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce
• 1 medium tomato, diced
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans.
2. Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large 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 cheddar cheese, lettuce, tomato and olives.

ground beef, taco, water, kidney beans, shredded monterey, eggs, milk, biscuitbaking, sour cream, cheddar cheese, shredded lettuce, tomato, olives

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