If you want to take a little short cut with this recipe, you can cook the meat ahead of time and refrigerate or freeze it until you are ready to make the bubble up. I don't suggest freezing this casserole unbaked. The refrigerated biscuits won't rise as well after they have been frozen.
One note - I use Pillsbury Grands Jr Biscuits. The 12oz can. I find that they don't crowd the pan and cook up in under 30 minutes. If you only have regular Grands biscuits, cut them into 6 pieces and toss one of the biscuits out.
Taco Bubble Up
- 1 lb lean ground beef
- 1 (1oz) packet taco seasoning
- 1 (15oz) can pinto beans, rinsed and drained
- 1 (8oz) can tomato sauce
- 1/4 cup water
- 1/2 cup salsa
- 1 1/2 cups shredded cheddar cheese
- 1 (12oz) can refrigerated Pillsbury Grands Jr biscuits
- Toppings: shredded lettuce, diced tomatoes, salsa, sour cream
Preheat oven to 375 degrees. Lightly spray a glass 9x13-inch pan with cooking spray.
In a skillet, cook hamburger meat until no longer pink. Drain fat.
In a large bowl stir together cooked meat, taco seasoning, pinto beans, tomato sauce, water, salsa and cheese. Remove biscuits from can and cut each into 4 pieces. Toss with meat mixture.
Pour biscuit mixture into prepared pan. Spread biscuits out if they are clumped together.
Bake for 25-30 minutes. Serve with your favorite taco toppings.
CONNECT WITH PLAIN CHICKEN