Taco Bubble Up Casserole

Taco Bubble Up Casserole

Jump to Recipe

This easy and super cozy recipe is a classic Pillsbury recipe that I lightened up a bit. It taste like pur comfort food, but is loaded with protein and cheesy goodness. It is definitely very biscuit heavy. I used all 8 that come in the package, but if you want, you can leave 2 out and bake them the regular way. My kids LOVED this one! It was a big hit around here:)

I like to make my own taco seasoning, but you can just buy a packet too! Here is my taco seasoning recipe. You can control the salt and the spice when you make it yourself. I like to make a big batch and keep it in an airtight container.

Here is what you will need:

  • Lean Ground Beef – 96/4
  • Pillsbury Grands Biscuits – 8 pack – 16.3 oz
  • Low Sodium Taco Seasoning – or make your own
  • Mushrooms – Baby Bella or white mushrooms
  • Onion
  • Corn– frozen, fresh, canned, they all work
  • Mild Enchilada Sauce
  • Reduced Fat Shredded Cheese
  • Cilantro, Green Onions, Sour Cream – for serving, if desired

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Taco Bubble Up Casserole

Course: DinnerCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

354

kcal
Protein

27.1

g
Fat

13

g
Carbohydrates

33.8

g

Ingredients

  • 1.5 lbs lean ground beef – 96/4

  • 1 package of Pillsbury Grands Biscuits – 8 pack 16.3 oz

  • 1 packet low sodium taco seasoning – or make your own

  • 8 oz package of mushrooms, diced

  • 1 small onion, diced

  • 1 cup corn

  • 1 can enchilada sauce – 10 oz

  • 1 cup reduced fat shredded cheese, divided

  • Sliced green onions for garnish

  • Cilantro for garnish

  • Sour cream for serving

  • Diced tomatoes for serving

Directions

  • Preheat oven to 375.
  • In a large pan, spray with olive oil and add mushrooms and onions. Cook for 10 minutes or so, until soft. Pour into a strainer over a bowl and allow to sit so juices run out.
  • In the same large pan, cook brown beef until no longer pink, breaking it up as you go. Drain fat. Add the mushrooms and onions back in (without the liquid).
  • Add taco seasoning and 1/3 cup water. Stir to combine and then add corn, 1/2 cup of the cheese, and enchilada sauce. Warm through.
  • Open biscuits and then cut each biscuit into 4 pieces. mix biscuit pieces into the beef mixture. Spray a 9×13 pan with olive oil and then pour mixture in the pan spreading out the biscuits evenly.
  • Top with remaining 1/2 cup of cheese and then bake for 20-25 minutes. Allow to sit for 5 minutes before serving.
  • Top with sliced green onions, sour cream, cilantro, etc and serve.

Notes

  • MFP Entry – Sprinkles and the Smiths Taco Bubble Up Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Comment

Your email address will not be published. Required fields are marked *

*