I absolutely love this Taco Bubble Up Recipe because it s like a party in one pan-a bubbling, cheesy, comforting mess that always disappears fast at my house. When I first tried this, I was blown away by how easy it was to throw together and how it managed to capture all those great taco flavors without the hassle of assembling individual tacos.
You ll find that this recipe works wonders for busy weeknights or casual get-togethers where you want something delicious but fuss-free. Plus, it’s super versatile, so you can tweak the spice levels or toppings to make it just right for your crew.
Why You’ll Love This Recipe
- Super Simple Prep: You only need one pan and a handful of ingredients, perfect for busy days.
- Tasty Taco Flavors: All those classic taco ingredients come together in a bubbly, cheesy casserole.
- Family-Friendly: My family goes crazy for this every time-it s a guaranteed crowd-pleaser no matter their age.
- Quick to Bake: Ready in under 40 minutes, so you don t have to wait long to dig in.
Ingredients You’ll Need
These ingredients come together beautifully to create that perfect taco bubble up texture and flavor. I always recommend grabbing a good quality ground beef and fresh cheese to really elevate the dish.
- Ground beef: I prefer 80/20 for the right balance of flavor and juiciness.
- Taco seasoning: Use your favorite brand or homemade mix-adjust mild or spicy to your taste.
- Enchilada sauce: Adds tons of flavor and moisture; mild works for less heat.
- Diced tomatoes with green chilies: Rotel is my go-to for a touch of zesty tang and moisture.
- Pillsbury homestyle grands biscuits: They bake up soft and fluffy, soaking up all those taco flavors.
- Colby jack cheese: I shred it fresh for the best melt and gooey topping.
- Taco toppings: Things like sour cream, lettuce, tomatoes, or avocado bring freshness and even more flavor.
- Fresh cilantro: Totally optional but absolutely lifts the flavor with a hint of brightness.
Variations
I love how flexible the Taco Bubble Up Recipe is, so I often switch it up depending on what I have on hand or the occasion. Don t be afraid to make it your own!
- Veggie version: I ve swapped the ground beef for a mix of sautéed mushrooms, bell peppers, and black beans to make it vegetarian and it s just as satisfying.
- Spice it up: When I want more heat, I add jalapeños or use spicy taco seasoning-just be careful with the enchilada sauce to balance it out.
- Cheese swap: Tried it with pepper jack cheese for a little kick and it was a hit at a game day party.
- Gluten-free option: Use gluten-free biscuits and check all seasonings and sauces for gluten content.
How to Make Taco Bubble Up Recipe
Step 1: Brown the beef with taco seasoning
Start by heating a large skillet over medium-high heat. Add the ground beef and cook it until there s no pink left-about 8 to 10 minutes-breaking it up as it cooks. Drain any excess fat, then stir in the taco seasoning, enchilada sauce, and diced tomatoes with green chilies (Rotel). I always mix it well off the heat so the flavors meld while I prepare the rest.
Step 2: Prepare the biscuit mixture
Cut each biscuit into eighths and toss them in a large bowl. Then pour your tasty taco meat mixture over the biscuit pieces and gently fold them together. Be careful not to overmix-the biscuit pieces should stay somewhat chunky to bubble up nicely in the oven.
Step 3: Bake until bubbly and golden
Transfer everything into a greased 9×13-inch baking dish and spread it out evenly. Top it with shredded colby jack cheese, then bake uncovered at 375°F for 25 to 30 minutes. You re looking for bubbly edges, a golden brown cheese crust, and fully cooked biscuits. I always let it cool for about 10 minutes before serving so it sets up a bit and doesn t burn anyone s mouth!
Pro Tips for Making Taco Bubble Up Recipe
- Choosing the Right Biscuits: Pillsbury homestyle grands work best for their fluffy texture and quick bake.
- Drain the Beef Well: Removing excess fat keeps the dish from getting greasy.
- Watch the Bake Time: Keep an eye on it after 25 minutes to avoid over-baking the biscuits.
- Balance the Spice: Adjust seasoning and sauce choices to control the heat-always better to start mild and add toppings for kick.
How to Serve Taco Bubble Up Recipe
Garnishes
I love topping my Taco Bubble Up with dollops of sour cream and fresh avocado slices-it adds a cool creaminess against the warm, spicy casserole. A sprinkle of fresh cilantro or chopped green onions also brightens up the flavors and makes it look extra appetizing.
Side Dishes
When I serve this at home, I usually pair it with a simple green salad or Spanish rice to round out the meal. A side of refried beans or corn on the cob also works beautifully and keeps the Mexican-inspired theme going strong.
Creative Ways to Present
For a fiesta or game day party, I like to place small servings in mini cast iron skillets or ramekins so everyone can have their own bubbling cheesy portion. It feels special and makes it easier to handle at crowded tables!
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftover Taco Bubble Up in an airtight container in the fridge-it keeps well for about 3 days. The flavors actually deepen overnight, making the next-day leftovers a treat rather than a chore.
Freezing
I ve frozen this recipe a couple of times with decent results. For best quality, freeze in a baking-safe dish or airtight container and thaw overnight in the fridge before reheating. The texture holds up pretty well and it s perfect for making ahead of busy weeks.
Reheating
To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through, usually around 20 minutes. This prevents it from drying out and keeps that cheesy, bubbling goodness intact.
FAQs
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Can I use ground turkey or chicken instead of beef in this Taco Bubble Up Recipe?
Absolutely! Ground turkey or chicken works well as a leaner alternative. Just be sure to cook it thoroughly and season it well, as these meats are milder in flavor than beef.
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Is there a way to make this Taco Bubble Up Recipe vegetarian?
Yes! You can substitute the ground beef with beans, lentils, or chopped veggies like mushrooms and bell peppers. Just sauté them well with your taco seasonings and proceed as usual.
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What if I don t have enchilada sauce-can I substitute it?
If you don t have enchilada sauce, you might try tomato sauce with extra taco seasoning or even a mild salsa, but note this might change the flavor profile and moisture balance slightly.
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How spicy is this Taco Bubble Up Recipe?
It has a gentle kick thanks to the taco seasoning and Rotel tomatoes, but if you prefer mild, you can swap to mild versions or opt for plain diced tomatoes instead of Rotel. I always recommend adjusting the spice level to suit your family’s preferences.
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Can I prepare this recipe ahead of time?
Yes, you can assemble everything and refrigerate it before baking, but I find it best baked fresh for the fluffiest biscuits. If prepping ahead, bake as directed and then reheat covered with foil to keep it moist.
Final Thoughts
Honestly, this Taco Bubble Up Recipe has become one of my go-to comfort meals because it hits that sweet spot between easy prep, amazing flavors, and satisfying texture. I love how everyone can customize their own toppings, making it perfect for family dinners or casual nights with friends. Trust me, once you try it, you’ll be adding this one to your regular rotation-I can t recommend it enough!
Print
Taco Bubble Up Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
Taco Bubble Up is a fun and easy layered casserole that combines seasoned ground beef, biscuit pieces, enchilada sauce, diced tomatoes with green chilies, and melty cheese into a comforting Tex-Mex dish. Perfect for family dinners, this recipe delivers all the classic taco flavors in a convenient bake, topped with your favorite taco fixings and fresh cilantro for a burst of freshness.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20 blend recommended)
- 1 ounce packet taco seasoning
- 10 ounce can enchilada sauce
- 10 ounce can diced tomatoes with green chilies (Rotel)
- 2 (6 ounce) cans Pillsbury homestyle grands biscuits
- 8 ounce block Colby Jack cheese, shredded
Toppings & Garnish
- Your favorite taco toppings (such as sour cream, sliced jalapenos, avocado, lettuce, tomatoes, or salsa)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside to use later.
- Cook Ground Beef: In a large skillet over medium-high heat, brown and crumble the ground beef for 8-10 minutes until no pink remains. Drain any excess grease thoroughly to ensure the dish does not become oily.
- Add Seasonings and Sauces: Stir the taco seasoning, enchilada sauce, and diced tomatoes with green chilies (Rotel) into the cooked ground beef. Combine well, then remove the skillet from heat and set aside.
- Prepare Biscuits: Cut the Pillsbury biscuits into eighths and place the pieces into a large mixing bowl.
- Combine Ingredients: Add the taco meat mixture to the bowl with the biscuit pieces and gently fold everything together, ensuring the biscuit pieces are evenly coated but still retain some distinct pieces.
- Assemble in Baking Dish: Transfer the combined mixture into the prepared 9×13-inch baking dish, spreading it out evenly to create a uniform layer.
- Add Cheese Topping: Sprinkle the shredded Colby Jack cheese evenly over the top of the meat and biscuit mixture.
- Bake: Place the dish uncovered in the preheated oven and bake for 25-30 minutes. Bake until the edges are bubbly, the cheese turns golden brown, and the biscuit pieces are fully cooked through.
- Cool and Serve: Let the dish cool for 10 minutes before serving. Top with your favorite taco toppings and garnish with fresh cilantro if desired.
Notes
- Adjust spice level to taste by choosing mild or regular taco seasoning, enchilada sauce, and diced tomatoes without green chilies if desired.
- For a different flavor profile, you can experiment with green enchilada sauce, tomato sauce, or queso instead of the red enchilada sauce, though results may vary.
- This casserole stores well in the fridge for up to 3 days and freezes for up to 3 months. To reheat, cover with foil and warm in the oven to avoid drying out.
- Ensure to drain the cooked ground beef thoroughly to prevent excess grease in the final dish.
Nutrition
- Serving Size: 1 slice (based on 9 servings)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
