Taco Casserole

3 cups leftover taco-seasoned ground beef (or you can use one pound)
1 can (16 ounces) kidney beans, rinsed and drained
1 cup (4 ounces) shredded cheese (whatever kind is your favorite for Mexican food)
2 eggs, lightly beaten
1 cup milk
1-1/2 cups biscuit/baking mix
1 cup (8 ounces) sour cream
shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions: In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish (or 2 quart casserole dish). Sprinkle with cheese. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. **After I have everything combined and placed in the baking dish I use a knife and poke around to let some of the batter soak through. This way, when it bakes the crust will surround the meat mixture versus just being on top.**

Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with your favorite taco toppings such as lettuce, tomato, and olives.

We also add extra cheese and taco sauce but use what ever taco fixings you like (omit the ones you don't). This is one of our favorite meals! I have been known to make taco meat just so we can eat this casserole.

You can either spread this casserole with sour cream and cover with toppings and then serve or you can cut out individual pieces and top.