Ingredients
– 1 pound ground beef
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (10 oz) diced tomatoes with green chilies
– 1 can (8 oz) tomato sauce
– 1 packet taco seasoning
– 1 cup corn (fresh or frozen)
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1 cup biscuit mix (like Bisquick)
– 1 cup milk
– 2 large eggs
– 1/4 teaspoon pepper
– Optional: sliced jalapeños or olives for topping
Equipment Needed
– Large skillet
– Mixing bowls
– 9×13 inch baking dish
– Whisk
– Measuring cups and spoons
– Spoon for mixing
Step-by-Step Instructions
To start, I like to preheat my oven to 350°F (175°C). In a large skillet, I brown the ground beef over medium heat, breaking it up with a spatula until it’s no longer pink. The smell of sizzling beef is just heavenly! Once browned, I drain any excess grease, then stir in the kidney beans, diced tomatoes with green chilies, tomato sauce, taco seasoning, corn, and half of the cheddar cheese. This mixture simmers for about 5 minutes to let all those flavors meld together. The vibrant colors and tempting aromas are always a highlight for me. (See the next page below to continue steps…)