This Bubble is No Trouble – Because it’s Cheese! Drop Everything and Try This Bubbly Cheesy Casserole Now!

This recipe has been a great hit over at Pillsbury! It has received plenty of wonderful comments from readers. Let’s take a look at what some of them have said about this Cheesy Mexican Bubble Up Bake:

I added corn and beans to my meat mixture and it was perfect. I just thought plain meat topped with biscuits would be boring, but I am sure kids would love that combo! Regardless it was great, I highly recommend this dish and will make it again.

 

Get all your taco toppings ready to include lettuce, tomatoes and sour cream. This tastes like a taco on a plate but I love biscuits so it was even better. It was a nice switch from traditional tacos and burritos for my family.

Ingredients

1 lb lean (at least 80%) ground beef, cooked, drained

1 package (1 oz) Old El Paso™ taco seasoning mix

2/3 cup water

½ cup Old El Paso™ Thick ‘n Chunky salsa

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz)

Additional salsa, shredded lettuce, chopped tomatoes, sour cream and/or sliced ripe olives if desired

Instructions:

Heat oven to 375°F. Cook ground beef in a skillet, add taco seasoning mix and water and keep cooking until thickened; stir in the 1/2 cup salsa. Spoon into ungreased 13×9-inch glass baking dish.

Separate dough into 8 biscuits. Cut each into 8 pieces; add to ground beef in dish. With rubber spatula, stir gently until pieces are coated; spread evenly.

Bake for 20 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle cheese over top; bake 5 to 10 minutes longer or until cheese is bubbly.

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Quick Tip: Be sure the beef or chicken mixture is extra hot to ensure the biscuits cook through.

Thank you to Pillsbury for this awesome recipe!