Puffy Taco Casserole

Time: 20 minutes prep + 30 minutes baking
Yield: 6-7 servings
Recipe from sweet Amber Moleff

1 1/2 pounds ground beef  
1 (10.75 ounce) condensed tomato soup
2  T taco seasoning (or a 1 ounce package)
3/4 C water
1 (16.3 ounce) package Pillsbury Homestyle Grand Buttermilk Biscuits
2 C Mexican Blend Cheese, grated

Sour Cream
Green Onion

1. Preheat your oven to 375 degrees. 
2. Into a hot skillet place 1 1/2 pounds of ground beef. Cook it over medium high heat, stirring frequently until the meat is browned. Drain any excess fat from the meat. 
3. Add 1 can tomato soup, 3/4 cup water and 2 tablespoons (or 1 package) taco seasoning. Give everything a nice stir and let it simmer on the stove top for 3-4 minutes.  
4. Grab a can of Pillsbury Buttermilk Biscuits. Chop each biscuit into 8-9 pieces. 
5. Drop the biscuit pieces into the taco meat and gently stir them in, so all the dough is covered in some of the meat. 
6. Spray a 9x13 pan with cooking spray and spread the mixture into it. 
7. Bake for 20 minutes, of until the meat mixture is bubbly and the biscuits are golden brown. 
8. Cover the casserole with 2 cups shredded cheese. I used a Mexican Cheese blend, but just plain cheddar would work as well. Toss the pan back into the oven and bake for 8 more minutes or until the cheese is melted. 
9. Let the pan sit on your counter and cool for 5 minutes, then cut it into slices. Top each piece with whatever suites your fancy. I opted for sour cream, salsa, tomatoes, green onion, olives and lettuce.  You can add whatever you like.