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
A delicious, quick casserole you can make almost entirely from your dry storage and home-canning pantry.
- 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