Taco biscuit casserole #casserole

1 lb lean ground beef
1 can (10.75 oz) condensed tomato soup
1 packet taco seasoning
¾ cup water
1 tube (16.3 oz) refrigerated Pillsbury buttermilk biscuits
2 cups shredded cheese
Taco Toppings
shredded lettuce
diced tomato
avocado
sour cream
INSTRUCTIONS

Preheat oven to 375°. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
In a skillet pan, over medium-high heat, cook ground beef until no longer pink. Break up the meat into crumbles as you cook it. Drain any grease.
Add tomato soup, water, and taco seasoning into the ground beef. Stir together and let it simmer for about 5-10 minutes so the flavors can come together and it can thicken slightly.
While meat is simmering chop each biscuit piece (8 biscuits total in can) into 8 small pieces. Add all biscuit pieces into the beef mixture and stir together to combine.
Dump into the prepare 9x13 baking dish. Cook for 20 minutes. Meat mixture will be bubbly and the biscuits will be a light golden brown.
Sprinkle the cheese on top and cook for an additional few minutes until cheese is melted.
Let the pan cool for 5 minutes to let the extra liquid thicken up. Serve with your favorite taco toppings.

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