A delicious, quick casserole you can make almost entirely from your dry storage.
We did add, though, fresh chopped bell pepper and green onion for some crunch.
This recipe uses:
- Home-canned ground beef
- Home-canned mushrooms (optional)
- Home-canned salsa (we used the Tomatillo Green Salsa from So Easy To Preserve)
- DIY Taco Seasoning
- DIY Biscuit Mix
Yield: 6 x 1 cup (200 g / 7 oz) servings
Oven temperature: 175 C / 350 F
Taco fiesta bubble up casserole
- 1 half-litre jar home-canned ground beef (1 pint)
- 1 half-litre jar home-canned mushrooms (1 pint ) (OPTIONAL)
- 350 g DIY Biscuit Mix (2 cups / 12 oz)
- 3 tablespoons DIY taco seasoning
- 250 ml home-canned salsa (1 cup / 8 oz)
- 250 g bell pepper (diced. 2 cups / 8 oz)
- 150 g onion (diced. 1 cup / 5 oz)
- 125 g cheese (grated, light. 1 cup / 4 oz)
- 50 g green onion (washed, chopped ¾ cup / 2 oz)
- sour cream (fat-free. Optional for garnish)
- Start oven heating to 175 C / 350 F.
- Lightly spray or grease a casserole dish that is 22 x 33 cm (9 x 13 inch); set aside.
- Empty jar of ground beef into a microwave-safe vessel. If using home-canned mushrooms (optional), open their jar and add them, too. Zap in microwave for a minute or two to heat. Remove, drain through a sieve for a minute or two.
- When beef is drained, stir in the taco seasoning and the salsa. Set aside.
- Wash peppers and onion (seed peppers; peel onion.) Chop, and set aside, combined.
- Wash and chop green onion. Set aside separately.
- Mix up DIY biscuit mix according to directions for that mix.
- Place half the prepared biscuit dough in scattered dollops over the bottom of the casserole dish.
- Scatter with half the meat mixture, half the pepper mixture, and half the cheese.
- Repeat for second layer.
- Scatter the green onion on top.
- Cover with tin foil and put in oven for 35 minutes.
- Remove foil, return to oven for 15 minutes.
- Remove from oven, let stand 5 minutes.
- Garnish servings with fat-free sour cream (optional.)
- Feel free to swap the fresh bell pepper, fresh onion and green onion for any other toppings / veg that strike your fancy or that you have easily on hand. Dehydrated onion that has been rehydrated might work.
- You could add some hotter peppers if desired.
- We used green salsa; a red salsa would also work.
- We used low-fat cheese; if you don’t care about calories, use any melting cheese you have that you can grate (e.g. cheddar, Colby, Swiss, Monterey Jack, etc.)
- Instead of home-canned ground beef, you could use 500 g / 1 lb fresh ground beef. Brown it first with the taco seasoning, then drain grease off and proceed with recipe.
- There can be a lot of water trapped in home-canned ground beef; warming it a bit first causes the trapped water to release itself.
- What to serve with this? Leafy salad works great! You could also do rice.
Inspired by the recipe of a similar name by Kate Cross over at DrizzleMeSkinny.com. Converted to draw mostly on ingredients from home food storage.
Serving size: 1 cup (200 g / 7 oz)
- 310 calories, 544 mg sodium
If you made your taco seasoning mix salt free, the sodium drops to approximately 400 mg per serving.
* Nutrition info provided by MyFitnessPal
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