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
Units
Scale
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
