Sunday, August 18, 2019

Taco Bubble-Up Bake

This Taco Bubble-Up Bake from Pillsbury is not just for Taco Tuesday, it can be made any day of the week in just 50 minutes. You can add or substitute any of the 7 ingredients to make it your own. Add corn, use shredded chicken instead of ground beef or even spice it up with green chilies or jalapeño peppers. Serves 8


1 lb lean (at least 80%) ground beef
1 package taco seasoning mix
2/3 cup water
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz) or any combination of cheeses like; Sharp Cheddar, Pepper Jack or Monterey Jack
1/2 cup thinly sliced green onions
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits


Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring frequently, until thickened. Stir in enchilada sauce, black beans, 1 cup of the shredded cheese and the green onions. 

Separate dough into 8 biscuits. Cut each into 8 pieces. In large bowl, using rubber spatula, mix biscuit pieces and beef mixture, stirring gently to combine. Spoon evenly into baking dish. Bake 20 to 25 minutes or until biscuits are golden brown and thoroughly baked in center of casserole. Sprinkle remaining cheese over top. Bake about 5 minutes or until cheese is melted. Sprinkle with additional sliced green onions, if desired. Serve with additional toppings: shredded lettuce, chopped tomatoes, chopped avocados and sour cream. Yum Yum!

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