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Creamy Taco Casserole
1 (10 count) tube refrigerator biscuits
1 (8 count) tube jumbo biscuits
1 (16 ounce) container sour cream
1 can cream of chicken soup
1 can black olives
8 ounces shredded Cheddar or Colby cheese
1 pound ground beef, browned and drained
Lay 10 biscuits in a greased 9 x 13-inch pan side by side and roll or pat out to make a solid base.
Mix half of the sour cream and soup together and sprinkle ground beef on top. Put remainder of sour cream on top, then sprinkle with olives. Sprinkle cheese and top with 8 biscuits evenly spaced apart and not touching. Bake at 400 degrees F for 25 minutes.
