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
Units
Scale
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
