Description
Taco Bubble Up is a fun and easy casserole recipe that layers seasoned ground beef, biscuit dough, and melted cheese to create a cheesy, comforting dish bursting with classic taco flavors. Perfect for a crowd, this one-pan meal bakes together in under an hour and is topped with your favorite taco garnishes for a customizable family dinner or casual party dish.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef (80/20)
- 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
- Your favorite taco toppings
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray to ensure the casserole does not stick, then set the dish aside.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and brown it, breaking it apart with a spoon, until no pink remains, about 8 to 10 minutes. Drain off any excess grease thoroughly to keep the dish from becoming greasy.
- Add Seasonings and Sauces: To the cooked beef in the skillet, add the taco seasoning packet, the enchilada sauce, and the diced tomatoes with green chilies (Rotel). Stir everything together until evenly combined, then remove the skillet from the heat and set aside.
- Prepare Biscuit Pieces: Take the canned biscuits and cut each one into eighths to create small bite-sized pieces. Place these biscuit pieces into a large mixing bowl.
- Combine Meat Mixture and Biscuits: Pour the warm taco meat mixture over the biscuit pieces in the bowl. Gently fold the biscuits with the meat mixture, ensuring biscuit pieces are coated but not smashed.
- Assemble the Casserole: Transfer the combined biscuit and meat mixture evenly into the prepared 9×13-inch baking dish. Spread it out to fill the dish uniformly.
- Add Cheese Topping: Sprinkle the shredded Colby Jack cheese evenly over the top of the casserole ensuring good coverage for melting.
- Bake: Place the dish in the preheated oven and bake, uncovered, for 25 to 30 minutes. Bake until the biscuits are fully cooked through, the cheese is melted and browned, and the edges are bubbling.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes. Serve warm topped with your favorite taco toppings such as sour cream, salsa, avocado, and a sprinkle of fresh cilantro if desired.
Notes
- For the taco seasoning, you may use a store-bought packet or make your own blend with chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Enchilada sauce adds rich flavor and moisture; you can substitute with a mild to medium red enchilada sauce based on spice preference.
- Rotel diced tomatoes with green chilies add a nice mild heat and texture; regular diced tomatoes can be used but the green chilies add authentic flavor.
- Drain ground beef well after cooking to avoid a greasy casserole.
- This recipe can be served with a variety of toppings like sour cream, sliced jalapeños, avocado, chopped lettuce, diced onions, or shredded lettuce for customization.
- Ensure biscuits are cut into small pieces so they cook fully and evenly during baking.
Nutrition
- Serving Size: 1/9th of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
