Ingredients
3 cups leftover taco-seasoned ground beef1 can (16 ounces) kidney beans, rinsed and drained1 cup shredded Monterey Jack cheese2 large eggs, lightly beaten1 cup whole milk1-1/2 cups biscuit/baking mix1 cup sour cream2 cups shredded lettuce1 medium tomato, diced1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese.
In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.
Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.
