If you re hunting for a fun, comforting meal that feels like a fiesta bubbling right in your oven, you absolutely need to try this Taco Bubble Up Recipe. It s one of those dishes I love pulling out on busy weeknights because it comes together quickly, yet tastes like you spent hours in the kitchen. Plus, it s perfect for feeding a crowd or prepping ahead for leftovers that somehow taste just as good the next day.
What makes this Taco Bubble Up Recipe special is the playful layering of biscuit dough, seasoned ground beef, enchilada sauce, and melty cheese all baked until bubbly and golden. When I first made it, my family went crazy for how easy it was to scoop up generous, cheesy bites loaded with all our taco favorites. You ll find it s a total winner whether you re serving Taco Tuesday or just craving something cozy, handheld, and totally satisfying.
Why You’ll Love This Recipe
- Super Easy Prep: You just brown some beef, mix everything together, and bake-no complicated steps.
- Fun and Family-Friendly: Everyone loves how the biscuit pieces soak up the cheesy taco flavors perfectly.
- Customizable: You can tweak the spice level or switch up toppings to suit your taste effortlessly.
- Great for Leftovers: It reheats well and keeps its flavor, making it the perfect make-ahead meal.
Ingredients You’ll Need
The beauty of this Taco Bubble Up Recipe lies in its straightforward ingredients that blend classic Tex-Mex flavors with the comforting softness of biscuit dough. Using quality components like fresh ground beef and your favorite taco seasoning really makes a difference.
- Ground beef: I use 80/20 for good flavor and juiciness without too much grease.
- Taco seasoning packet: Use your preferred brand or homemade mix to control spice level.
- Enchilada sauce: Adds a rich, saucy depth-mild or spicy according to your family s taste.
- Diced tomatoes with green chilies (Rotel): Gives the dish a nice kick and keeps it moist.
- Pillsbury Homestyle Grands biscuits: Trust me, this biscuit dough is the perfect base for soaking up all the yummy taco flavors.
- Colby jack cheese: I love how it melts smoothly and has just the right mild sharpness.
- Favorite taco toppings: Think sour cream, jalapeños, avocado, or whatever you enjoy most.
- Fresh cilantro (optional): A sprinkle on top adds freshness and color.
Variations
What s great about this Taco Bubble Up Recipe is how easy it is to make it your own. I sometimes swap ingredients or add extras based on what s in my fridge or who s eating. Don t hesitate to get creative!
- Vegetarian version: I once made this with seasoned black beans and corn instead of ground beef, and it still satisfied the taco craving perfectly.
- Spice it up or down: You can use mild enchilada sauce and mild Rotel tomatoes if you want to keep it kid-friendly, or go bold with spicy versions if you like extra heat.
- Cheese swap: Try pepper jack for a little extra zing or mozzarella if you prefer a mellower melt.
- Green enchilada sauce: A fresh twist that I enjoy when I want something a bit tangier and herbaceous.
How to Make Taco Bubble Up Recipe
Step 1: Preheat and Prep
Start by heating your oven to 375°F and spraying a 9×13-inch baking dish with cooking spray. This step is crucial so your taco bubble up won t stick and comes out in perfect slices. I usually line it up while the beef cooks to keep things moving.
Step 2: Brown the Beef and Add the Flavor
In a large skillet over medium-high heat, brown and crumble the ground beef until it s completely cooked with no pink left-usually about 8 to 10 minutes. Drain any excess fat to keep the dish from getting greasy. Then stir in the taco seasoning, enchilada sauce, and the diced tomatoes with green chilies (Rotel). This combo creates super rich, saucy taco meat that s bursting with flavor.
Step 3: Mix Biscuits and Meat
Cut the biscuit dough into eighths (I just use a sharp knife or kitchen scissors for this) and toss the pieces into a large bowl. Add your taco meat mixture and gently fold everything together, being careful not to mash the biscuit bits too much- you want them coated but still distinct so they bake up fluffy and tender.
Step 4: Layer and Bake
Spread the mixture evenly into your prepared baking dish, then top it all off with a generous layer of shredded Colby jack cheese. Pop it in the oven and bake uncovered for 25-30 minutes until you see the edges bubbling and the cheese turns golden brown. The biscuits will be cooked through and perfectly soft inside.
Step 5: Cool and Serve
Once baked, let it cool for about 10 minutes-it helps the cheesy taco bubble up set a bit so it s not too gooey when you serve. Then load up your favorite garnishes like sour cream, avocado slices, or fresh cilantro for that final delicious touch.
Pro Tips for Making Taco Bubble Up Recipe
- Don t Overmix: When combining the biscuit pieces and taco meat, fold gently to keep biscuit chunks distinct for the best texture.
- Sauce Matters: Using enchilada sauce rather than just tomato sauce keeps the dish full of flavor and prevents it from drying out.
- Cheese on Top: Add a generous layer of cheese so it browns nicely and forms a gooey, golden crust-trust me, that s where the magic happens.
- Rest Before Serving: Letting it sit right after baking helps everything come together beautifully and makes it easier to serve clean portions.
How to Serve Taco Bubble Up Recipe
Garnishes
I like to sprinkle fresh cilantro on top for a vibrant pop of color and fresh flavor. Sour cream or a dollop of guacamole goes great too, balancing the spicy richness. If you like a little crunch, chopped green onions or jalapeños add just the right zing.
Side Dishes
Pair this taco bubble up with simple sides like Mexican rice, black beans, or a crisp garden salad. I also love serving it with some crunchy tortilla chips on the side for scooping up any extra cheesy taco goodness.
Creative Ways to Present
For a fun twist at a casual dinner party, I like to bake the bubble up in individual ramekins so everyone gets their own portion to dig into. It s also great served in a cast iron skillet for that rustic, family-style vibe where everyone can scoop from the middle.
Make Ahead and Storage
Storing Leftovers
I store leftover taco bubble up covered tightly in the fridge and it keeps well for about 3 days. When ready to enjoy, I reheat it in the oven or microwave covered to keep it moist and delicious.
Freezing
This recipe freezes beautifully for up to 3 months. I portion it out into airtight containers or wrap the whole dish tightly with foil and plastic wrap before freezing. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, I cover the dish with foil and bake it in the oven at 350°F until warmed through-usually 15-20 minutes. This keeps the biscuit tender and the cheese melty without drying out, unlike microwaving which can make it a bit rubbery.
FAQs
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Can I make the Taco Bubble Up Recipe vegetarian?
Absolutely! Swap the ground beef for seasoned black beans, lentils, or a plant-based meat substitute. Just adjust the seasoning accordingly to keep that delicious taco flavor.
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What if I don’t have enchilada sauce?
If you don t have enchilada sauce, you can try substituting green enchilada sauce or even a mild tomato sauce. Keep in mind the texture might be slightly different since enchilada sauce adds a lot of flavor and moisture.
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How spicy is this Taco Bubble Up Recipe?
The spice level is moderate and not overwhelming for most people, thanks to using classic taco seasoning, enchilada sauce, and Rotel tomatoes. You can easily adjust it by choosing mild or spicy versions of these ingredients.
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Can I prepare this recipe ahead of time?
Yes! You can mix all the ingredients and put the dish together a few hours ahead, then refrigerate until you re ready to bake. Just add a little extra baking time if baking from cold.
Final Thoughts
I really adore this Taco Bubble Up Recipe because it s one of those easy, soulful meals that everyone raves about long after the last bite. It s perfect when you want a warm, cheesy, slightly spicy dish that doesn t take forever to make but still feels homemade and special. Give it a try-you ll find it becomes a go-to for your busy nights or anytime a taco craving strikes. Trust me, once you make it, you ll be planning your next bubble up bake before this one even cools!
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: Mexican-American
Description
Taco Bubble Up is a comforting and easy-to-make casserole that layers seasoned ground beef, biscuit pieces, enchilada sauce, diced tomatoes with green chilies, and melted cheese into a flavorful one-dish meal. Perfect for busy weeknights, this dish combines classic taco flavors with a fun biscuit twist, making it a family favorite that is both hearty and satisfying.
Ingredients
Meat and Seasoning
- 1 pound ground beef (80/20)
- 1 ounce packet taco seasoning
Sauces and Tomatoes
- 10 ounce can enchilada sauce
- 10 ounce can diced tomatoes with green chilies (Rotel)
Baking Ingredients
- 2 (6 ounce) cans Pillsbury homestyle grands biscuits
- 8 ounce block colby jack cheese, shredded
Garnishes and Toppings
- Your favorite taco toppings (lettuce, sour cream, jalapeños, etc.)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Cook Ground Beef: In a large skillet over medium-high heat, brown and crumble the ground beef, cooking until no pink remains, about 8-10 minutes. Drain excess fat thoroughly to keep the dish from being greasy.
- Add Seasonings and Sauces: To the browned beef in the skillet, add the taco seasoning, enchilada sauce, and the diced tomatoes with green chilies (Rotel). Stir everything together well to combine the flavors. Remove the skillet from heat and set aside.
- Prepare Biscuits: Cut each biscuit into 8 pieces and place them in a large mixing bowl, breaking them apart gently.
- Combine Meat Mixture with Biscuits: Add the seasoned ground beef mixture to the bowl with the biscuit pieces. Gently fold them together to coat the biscuits with the flavorful meat mixture without breaking them down too much.
- Assemble in Baking Dish: Transfer the entire mixture into the prepared 9×13-inch baking dish, spreading it evenly. Sprinkle the shredded colby jack cheese over the top in an even layer.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the edges are bubbly, the cheese is melted and browned, and the biscuits are fully cooked through.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes. Serve with your favorite taco toppings and garnish with fresh cilantro if desired.
Notes
- Spice levels can vary greatly depending on the taco seasoning, enchilada sauce, and diced tomatoes you use. For milder flavors, opt for mild taco seasoning, mild enchilada sauce, and substitute Rotel with regular diced tomatoes.
- It is important to have a sauce component in this dish to keep it moist; enchilada sauce and diced tomatoes provide the necessary liquid. Substitutions like green enchilada sauce or even tomato sauce might work, but results may vary.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, cover the casserole with foil and warm it in the oven to prevent it from drying out.
- This recipe is very versatile and can be customized with different cheese blends or additional vegetables based on preference.
Nutrition
- Serving Size: 1 serving (approx. 1/9th of casserole)
- Calories: 370
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
