A Tasty Casserole with South-of-the-Border Flavors

Bisquick taco bake topped with cheese in a baking dish

Homemade meals show your family you care. As a busy mom, though long recipes with detailed instructions and multiple ingredients send you right to the closet Mexican food drive-through.

You can have the taste of tacos without all the prep work! This quick casserole gives you the spirit of a Mexican meal with a fluffy biscuit topping. Not only will your family love the flavors, but you'll appreciate the short time it takes to put together. You can shower, help with homework or just relax as it bakes.

It's a one-dish meal, but you can always round it out with a fresh green salad, chips and guacamole or steamed zucchini on the side. If you don't have red salsa on hand, substitute plain tomato sauce.

Total Time: 45 minutes | Prep Time: 20 minutes | Serves: 8


  • 1 pound lean ground beef
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 cup red salsa, mild or medium
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and black pepper to taste
  • 2 cups original Bisquick mix
  • 2/3 cup milk


  1. Heat the oven to 425F. Coat a 2-quart glass baking dish with cooking spray.
  2. In a large saute pan, brown the ground beef, onion and garlic over medium-high heat. Break the meat up with a spatula or spoon. 
  3. Reduce the heat to low and stir in the salsa, chili powder and cumin. Season to taste with salt and pepper.  Spread the mixture into the prepared glass baking dish.
  4. In a medium bowl, mix together the Bisquick and milk. Drop spoonfuls of the dough over the meat mixture to fully cover it. 
  5. Place in the oven for 20 to 25 minutes, or until the biscuits are brown and the beef mixture is bubbling. Allow to cool about 5 minutes  before serving.

Cheesy Bisquick Option: Add 1 cup of shredded cheddar cheese to the Bisquick and milk mixture before baking to make a cheesy topping


For a vegetarian version of the taco bake, replace the ground beef with two 14-ounce cans of pinto beans, drained. Cook the beans along with the onions and garlic in a tablespoon of olive oil until the onions have browned. Add a few tablespoons of sliced black olives and 1 cup of frozen corn to the bean and onion mixture as it cooks. Spread into the baking pan and top with the Bisquick batter.