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Taco Biscuit Casserole

1-1/2 lb. lean ground beef
1 pkg. (1.25 oz.) taco seasoning mix
3/4 cup water
1-1/4 cups salsa
1 can (16.3 oz.) flaky refrigerated biscuits
2 cups shredded Mexican cheese blend (8 oz.)
Shredded lettuce
Chopped tomatoes
Additional salsa
Sliced ripe olives, drained
Sour cream
Sliced green onions

Heat oven to 375°F. In 10-inch skillet, brown beef over medium-high heat 8 to 10 minutes, stirring frequently until thoroughly cooked; drain. Stir in taco seasoning mix, water, and salsa; heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13 x 9-inch pan. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake an additional 8 to 10 minutes or until cheese is bubbly. To serve, cut into 8 squares. Top with remaining ingredients. Makes 8 servings.

 


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