Hey there, taco lovers! Today I wanted to share a delicious and satisfying recipe with you all. It’s time to talk about Taco Bubble Up Casserole, a mouthwatering dish that will surely become a favorite at your dinner table.
Now, I know how much everyone loves tacos. The combination of flavorful seasoned meat, tangy salsa, creamy cheese, and crunchy lettuce can make anyone’s taste buds dance in excitement. But what if we took those amazing taco flavors and turned them into a comforting casserole? Well, that’s exactly what this recipe does!
Imagine a fluffy, golden biscuit topping baked to perfection, with all your favorite taco ingredients nestled underneath. The biscuits rise to create a bubbly, cheesy crust that perfectly complements the hearty filling. It’s like biting into a warm, cheesy taco hug – pure bliss!
The best part is that you can customize this casserole to suit your preferences. Prefer ground beef or maybe even shredded chicken? No problem! Want to add some black beans, corn, or bell peppers for extra texture and flavor? Go ahead, it’s totally up to you. Feel free to get creative and make it your own.
This Taco Bubble Up Casserole not only tastes fantastic, but it’s also super easy to make. With just a few simple steps, you’ll have a crowd-pleasing meal on the table in no time. Whether you’re cooking for your family, hosting a gathering, or simply craving something comforting, this casserole won’t disappoint.
So next time you’re in the mood for some delicious Mexican-inspired flavors, give this Taco Bubble Up Casserole a try. Your taste buds will thank you, and everyone around the table will be asking for seconds.
Taco Bubble Up Casserole
- 1 pound ground beef I used 88/12 from Sam's Club
- 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 or 1 large can
- 8 ounce block colby jack cheese shredded
- your favorite taco toppings
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large skillet over medium-high heat, brown and crumble the ground beef until there isn’t any pink left, 8-10 minutes. Drain well.
- Add the taco seasoning, enchilada sauce, and diced tomatoes with green chiles (Rotel) to the skillet, stir to combine. Take off the heat and set aside.
- Cut the biscuits into 8ths and place them in a large bowl.
- Add the taco meat mixture to the bowl and gently fold the biscuit pieces in.
- Transfer the mixture to the baking dish.
- Top evenly with the shredded cheese.
- Bake, uncovered for 25-30 minutes until bubbly around the edges, the cheese has browned, and the biscuits are cooked through.
- Allow to cool for 10 minutes before serving with your favorite taco toppings