Go Back
–+ servings
A serving utensil holding some Taco Bubble Up above the baking dish with the rest of it.
Print

Taco Bubble Up

Taco Bubble Up uses ground beef, cheese, biscuits, and your favorite taco flavors to make a quick casserole for dinner in 40 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Calories 389kcal
Author Brandie Skibinski

Ingredients

  • 1 pound ground beef (I used 80/20)
  • 1 ounce packet taco seasoning (see notes below)
  • 10 ounce can enchilada sauce (see notes below)
  • 10 ounce can diced tomatoes with green chilies (Rotel) (see notes below)
  • 2 (6 ounce) cans Pillsbury homestyle grands biscuits
  • 8 ounce block colby jack cheese, shredded
  • your favorite taco toppings
  • fresh cilantro, for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Spray a 9x13-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.
    Cooked ground beef in a skillet.
  • 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.
    A skillet with ground beef, taco seasoning, enchilada sauce, and diced tomatoes with green chiles.
  • Cut the biscuits into 8ths and place them in a large bowl.
    Cut canned biscuit dough in a bowl.
  • Add the taco meat mixture to the bowl and gently fold the biscuit pieces in.
    Taco meat and biscuit dough in a mixing bowl.
  • Transfer the mixture to the baking dish.
    Taco meat and biscuit dough in a baking dish.
  • Top evenly with the shredded cheese.
    Shredded cheese on top of taco meat and biscuit dough in a baking dish.
  • Bake, uncovered for 25-30 minutes until bubbly around the edges, the cheese has browned, and the biscuits are cooked through.
    Taco Bubble Up in a baking dish.
  • Allow to cool for 10 minutes before serving with your favorite taco toppings and fresh cilantro on top, if using.
    A plate of Taco Bubble Up.

Video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • PLEASE READ! Spice levels are COMPLETELY different for everyone. Some folks are going to want this very spicy and some won't want much at all. I do my best to keep most dishes like this in the middle where most people tend to like it. This dish does have a slight kick to it but not an overwhelming amount in my opinion (but my tastes might be very different from yours). If you want to make sure that it is super mild, please make the appropriate ingredient choices. Use mild taco seasoning, mild enchilada sauce, and either mild Rotel or just a can of petite diced tomatoes instead of the Rotel. If you can't stand spice, like with making tacos or enchiladas, this is not the dish for you. 
  • You need some sort of sauce so this isn't dry. You could substitute the enchilada sauce for a green enchilada sauce or maybe some tomato sauce or soup (but I think that might be pretty plain) maybe even a queso (although I haven't tried any of these substitutes so can't say for sure). The diced tomatoes are also adding moisture from the liquid in them so bear that in mind. 
  • Keep in the fridge for 3 days, freeze 3 months. To reheat I would do so in the oven covered with foil so it doesn’t dry out.

Nutrition

Calories: 389kcal | Carbohydrates: 25g | Protein: 18g | Fat: 24g | Sodium: 1072mg | Fiber: 2g | Sugar: 5g
QR Code linking back to recipe