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