Taco Biscuit Lasagna
Flakey biscuits rolled flat and layered with ground meat cooked with taco seasoning, cheddar cheese, cilantro and topped with lettuce, tomato, avocado and enchilada sauce.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- Non-Stick Cooking Spray
- 1 lb Ground Meat Fat % is your preference.
- 1 packet Taco Seasoning
- ⅔ Cup Water
- 1 Can Refrigerated Biscuits
- 16 oz Taco Blend Cheese
- ¼ Cup Salsa Mild or Hot
- Optional - 1 Roma Tomato Diced
- Optional - Iceberg Lettuce Shredded
- Optional - 1 Avocado Sliced
- Optional - 1 Jar Enchilada Sauce
- Optional - 1 Jar Sour Cream
In a large skillet, brown ground meat and drain, Add the taco seasoning and water following instructions on taco seasoning packet. Add salsa and cilantro.
Preheat the oven to 375°F. Separate the 8 biscuits into 2 sets of 4 biscuits.
Combine the 4 biscuits into 1 ball of dough. Using a rolling pin or your hands, flatten the dough.
Spray 13x9-inch (3-quart) glass baking dish with non-stick cooking spray
Line the bottom of the glass baking dish with the flattened dough.
Cover the flattened dough with half of the cooked taco meat from step 1.
Repeat steps 2-7 to add another layer.
Bake the dish @ 375°F for 16-20 minutes. Remove the dish from oven when the bottom biscuit is browned and the middle layer of biscuit rises.
Add another layer of cheese and place back into the oven for another 3-5 mins to melt the new layer of cheese.
Start prepping your toppings, chop the veggies and grab your favorite sauce while the cheese melts.
Remove from the oven when all the cheese has melted on top.
Let cool for 1-2 minutes, then cut into your desired size.
Add your favorite toppings and sauces.
You can beef up this Taco Biscuit Lasagna by adding another lb of ground meat (total of 2lbs) and use another biscuit can (total of 2 cans). Use a whole can of biscuits and 1lb of ground beef for each layer.