Easy Hamburger Bake Casserole With the bickhams

Hey Y’all! you gotta try this one!

Welcome back to the With the Bickhams’ kitchen – where food stories unfold, and taste buds tango! Today, we’re diving deep south with a dish that screams comfort, creativity, and a dash of Craig’s wild side. Gather around, folks, because today we’re sharing the tale and taste of our now-infamous Taco Hamburger Biscuit Bake.

Now, this wasn’t just any old recipe pulled from the depths of a cookbook. This concoction? It has a story – one of those classic southern kitchen tales that began with a ‘what’s left in the fridge’ moment and turned into a household favorite.

One evening, as the sunset painted the southern sky with its peachy hues, Craig decided to play chef. With a counter full of seemingly random ingredients and a family that was hollerin’ for something hearty, he began to experiment. Melissa, sipping on her sweet tea, watched in anticipation, often chuckling as Craig debated whether to add more cheese or another dash of hot sauce. When the oven timer finally rang and the casserole was set on the table, the room went silent… and then erupted in delight!

Without further ado, here’s the recipe that had the Bickhams begging for seconds:

Ingredients:

• 2 lbs of 90/10 ground beef
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 1 package of cream cheese
• 2 tablespoons of hot sauce
• 1 1/2 cups of shredded cheese (of your choice)
• 6 or 7 Baby Bell cheese pieces, torn into quarters
• 1 pack of taco seasoning
• 1 can of Cream of Mushroom soup
• 1 can of Rotel tomatoes
• 2-3 tablespoons of Worcestershire sauce
• 2 cans of Flakey Grands butter-flavored biscuits
• 2 eggs (tempered with the meat mixture)
• Seasoning mix (black pepper, salt, granulated onion, and granulated garlic) to taste

Cooking Up Some Southern Magic:

• Kick things off by browning the ground beef, onions, and peppers. Since we’re using 90/10 ground beef, you can skip the draining part.
• Turn the heat down to medium-low. Stir in the Rotel, cream cheese, Cream of Mushroom soup, hot sauce, taco seasoning, and a sprinkle of Craig’s secret seasoning mix.
• Add in the Worcestershire sauce and half of the shredded cheese. Mix together till it’s creamy smooth, like a Mississippi sunset.
• Scramble those two eggs in a separate bowl. Temper them by adding a spoonful of the warm meat mixture. Then, fold that combo back into the main pot.
• Here comes the biscuit magic: Open a can and peel those biscuits in half. Line the bottom of a 9 x 13 baking dish with them.
• Pour your meaty masterpiece over the biscuits. Shower it with the remaining cheese, including those Baby Bell pieces.
• Top it off with the other can of biscuits. Remember, more flaky goodness, more love!
• Bake this southern beauty at 350 degrees for about 30 minutes, or until she’s golden brown, like the top of grandma’s pecan pie.

There you have it, folks! A story of fun, food, and some good ol’ southern ingenuity. If your mouths aren’t watering yet, then honey, you’re reading this all wrong!

Thank you for swinging by the With the Bickhams’ blog. We love sharing our stories and recipes with y’all. Before you scoot, don’t forget to visit our one-stop-shop Bio Link. Find all things ‘With the Bickhams’ in one nifty spot right here 👉https://bycraigandmelissa.com . And hey, don’t just read about it – watch it come alive! Check out our With the Bickhams YouTube tutorial at the end of this post.

Stay hungry and stay southern!