Taco/Mexican night is one of our favorite nights of the week. We went in a totally new direction this time and did Bubble Up Enchiladas. We had great success with our Bubble Up Pizza and a White Bubble Up Pizza, so Bubble Up Enchiladas seemed to be the next logical step. It was great!
This was a breeze to make. I cooked the meat the night before and just mixed everything together when I got home from work. We served it with some taco rice and black beans. Next time I will add some sour cream and salsa on top.
Bubble Up Enchiladas
(Printable Recipe)
1 lb lean ground beef
1 packet taco seasoning
8 oz tomato sauce
10 oz can enchilada sauce
1 can refrigerated biscuits (I used Mini Grands)
2 cups Mexican Cheese blend
Preheat oven to 350 degrees.
Brown lean ground beef in a large skillet and drain off fat. Add the taco seasoning, enchilada sauce, tomato sauce and 1 cup of cheese. Stir to combine.
Cut the refrigerated biscuits into fourths and stir them in the meat mixture.
Spray a 9x13 casserole dish with cooking spray and add the meat/biscuit mixture. Bake for 25 minutes. Remove from the oven and sprinkle remaining cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
13 comments:
What a great idea. I'm going to try all three!
Yum!! That is a great idea, and the photo is making me drool. :)
easy peasy! love it,
I have made bubble up pizza for my kids before, but I never thought of bubble up enchiladas! I am going to have to give this a try!
This is the kind of recipes I need to be making with football practice taking up so much time.
ya'll never get stuck in a rut at your house, cause you are always trying new ways to cook things
This was REALLY good! I served it with salsa and sour cream and my husband loved it!
Forgot to mention that i used whole wheat grands. It gave the bread a little texture and it was good.
@MKC - that is a great idea! I will have to try the whole wheat grands next time.
I've never been a fan of beef enchiladas or the red enchilada sauce, so I made this with chicken and the green enchilada sauce ,it was great!
Wow. That's certainly a different take on enchilada's (which I happen to love).
I'd need to double this for my family...could I do that in one pan or do you think it would be best to do two separate pans? I'm not sure how the bottom bubbles would cook.
TheMoMo - I would probably do it in two pans. The bread would be packed tighter in the pan and all the meat and sauce might not fit.
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