This Bisquick taco bake is a hearty, beefy, taco-flavored casserole crowned with a soft, fluffy biscuit topping your family will love. All the flavors of a delicious taco in a large casserole will generously feed your family with a good amount of leftovers for lunch the next day.
I like to make this on Friday so Saturday when everyone is starving for lunch, there’s taco casserole ready to simply reheat. My family absolutely adores this. That said we love everything taco! My girlfriend, Preeti has 3 teenage boys and they’re crazy for this!
My Mom and Grandma always had a large box of Bisquick in the pantry. It’s the ultimate convenience food that you can make everything from breakfast, lunch, and dinner, to amazing desserts. Check out my ever-growing list of Bisquick recipes and find some new favorites for your family.
Some of my family’s favorite dinners are Bisquick impossible taco pie, Bisquick chicken pot pie, and impossible cheeseburger pie.
Bisquick Taco Bake Ingredients
Taco Filling:
- Ground Beef: I like the flavor of 80/20 ground beef. You can use lower-fat ground beef, ground turkey, or ground chicken.
- Onion: I use a yellow onion but white onion will work well, also.
- Taco Seasoning: I like to use mild taco seasoning to keep it friendly for kids’ palates. Spice it up if you’d prefer.
- Cumin: Adds an earthy aromatic flavor.
- Oregano: Adds an earthy, slightly florally, and minty flavor.
- Tomato Sauce: Keeps the casserole moist lightly sweet and acidic flavor.
- Salsa: Livens up the flavor and adds a bit of zest. Again, I use mild to keep it kid friendly.
- Corn: Adds great texture and sweetness to the dish.
Biscuit Topping:
- Cheese: I like either sharp cheddar, Monterey Jack, or Pepper Jack.
- Bisquick: The one and only fabulous convenience food! I use the original Bisquick.
- Milk: I like whole milk but you can use a lower-fat version if you’d like.
- Eggs: I use large eggs.
Fresh Toppings:
- Lettuce: I like the shredded bagged Iceberg lettuce to add a nice crunch.
- Tomatoes: I use diced Roma or grape tomatoes.
- Onions: I like sliced green onions or diced red onions.
- Olives: I generally use sliced and drained black olives but I forgot them in my photos.
Storing + Freezing
- How Long Can You Keep This In The Fridge? This will last 3-4 days in the fridge. Place it in an airtight container or cover it tightly with cling wrap before putting it in the fridge. Hotel wrapping is the best way to do it! Here’s an article on how to hotel wrap.
- Can You Freeze This? Yes, you can freeze this. Store in an airtight container. Thaw in the refrigerator overnight before serving.
- Food Safety: Here’s an article by the USDA on food safety and storage.
Serving Recommendations
I like to serve this with the fresh warm tortilla, charro beans, Mexican rice, and/or Mexican street corn casserole. Caesar salad or my southwest salad is wonderful as well.
How To Make Bisquick Taco Bake
- Cook the beef and onion in a skillet.
- Crumble the beef and cook until there’s no longer pink.
- Stir in taco seasoning, cumin, oregano, tomato sauce, salsa, and corn
- Transfer the beef mixture to the prepared baking pan.
- Sprinkle cheese over the beef mixture.
- In a medium bowl, stir Bisquick, milk, and eggs until smooth.
- Pour over the beef mixture.
- Bake. Allow it to cool. Top with optional toppings.
See full instructions below.
More Delicious Bisquick Recipes
- Bisquick Sausage Balls
- Bisquick Breakfast Casserole
- Bisquick Dumplings
- Bisquick Biscuits
- Bisquick Zucchini Pie
- Bisquick Pizza Crust
- Bisquick Chicken and Dumplings
- Bisquick Chicken Fingers
Bisquick Taco Bake
Ingredients
Filling:
- 2 pounds ground beef
- 1 cup onion, chopped
- 2 envelopes taco seasoning
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 (16-ounce) can tomato sauce
- 1/2 cup salsa
- 1 (15.25-ounce) can whole corn kernels, drained
Topping:
- 2 cups cheddar cheese, shredded
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
Serve With:
- shredded lettuce
- tomatoes
- green onions
- chopped olives, drained
Instructions
- Heat oven to 325°F (163°C). Spray a 13x9x2 inch baking dish with nonstick cooking spray.
- In a large skillet, over medium heat, cook beef (2 pounds) and onion (1 cup), crumbling beef, until there is no longer any pink in the beef.
- Stir in taco seasoning (2 envelopes), cumin (1 tablespoon), oregano (1 tablespoon), tomato sauce (1 can), salsa (1/2 cup), and corn (1 can).
- Spread beef mixture in a layer in prepared baking pan.
- Sprinkle cheese (2 cups) over beef.
- In a medium bowl, stir Bisquick (2 cups), milk (1 cup), and eggs (2) until smooth. Pour over the beef mixture.
- Bake in preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Allow to cool for 10 minutes before serving. Top as desired with optional toppings.
Fans Also Made:
Nutrition
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Made this last night, big hit in the house. I used pineapple salsa all I had and used ready to cook biscuits….just rolled em out…. turned out beautifully…. will definitely make again❤️
Wow, that made me hungry! Thank you so much, and I’m happy you like this taco bake 🙂
I am currently learning to make casseroles, this Bisquick taco bake recipe is great!
Me and my kids loved this! I added mozzarella too. 🙂
Sounds delicious, Andi!