Ingredients
2-1/2 pounds ground beef2 envelopes taco seasoning2/3 cup water1 can (16 ounces) kidney beans, rinsed and drained1 cup shredded Monterey Jack or pepper jack cheese2 large eggs, lightly beaten1 cup 2% milk1-1/2 cups biscuit/baking mix1 cup sour cream1 cup shredded cheddar cheese2 cups shredded lettuce1 medium tomato, diced1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
Preheat oven to 400°. In a large skillet, cook beef over medium heat until meat is no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in beans.
Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine eggs, milk and biscuit mix until moistened. Pour over cheese.
Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 20-25 minutes. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.
