Let me tell you, this Taco Bubble-Up Casserole Recipe is one of those magical, no-fuss dinners that somehow manages to feel both comforting and festive at the same time. I love this because it s perfect for those busy weeknights when you want something quick but crave all the cozy, bold flavors of your favorite taco night. You ll find the bubbly, cheesy layers melt into the tender pieces of biscuit, making every bite totally satisfying.
When I first tried this Taco Bubble-Up Casserole Recipe, I was amazed at how simple it was to whip up, yet it looked like a dish I spent hours preparing. It s wonderful for feeding a crowd or just keeping your family happy and full without a ton of hassle. Plus, the blend of ground beef, salsa, and enchilada sauce makes it so flavorful that leftovers actually taste even better the next day!
Why You’ll Love This Recipe
- Quick and Easy: Ready from fridge to table in under 45 minutes, this recipe saves you time on busy nights.
- Family Favorite: My kids go crazy for the cheesy, gooey texture and familiar taco flavors all wrapped up in biscuit bites.
- Versatile: You can easily swap ingredients or add your favorite toppings to make it your own.
- Minimal Cleanup: It s all baked in one dish, so less time scrubbing pots and pans – always a win!
Ingredients You’ll Need
These ingredients come together beautifully, creating that perfect balance of hearty, cheesy, and spicy. Each one brings its own personality to the party, from the rich beef to the fluffy biscuits, making it easy to shop for and even easier to assemble.
- Lean ground beef: I always go for lean to keep this dish from getting greasy, but some fat adds flavor too – balance is key.
- Taco seasoning: Pick your favorite brand or homemade mix; it s what gives that classic taco flavor punch.
- Salsa: Use your preferred heat level – I like a medium salsa to keep things lively but not overpowering.
- Mild red enchilada sauce: This adds a saucy depth and ties the flavors together – look for mild to keep it family-friendly.
- Cheddar cheese: Freshly shredded melts better, trust me – it s the gooey star of the show.
- Green onions: They give a fresh, mild bite that perks up the richness of cheese and meat.
- Canned biscuits: These are the secret to that fluffy, tender bubble-up effect – make sure to use large ones.
- Assorted taco toppings: Think lettuce, tomato, sour cream, and extra salsa – these bring brightness and texture to each serving.
Variations
I m all about making recipes work for your kitchen and taste buds, so feel free to tweak this Taco Bubble-Up Casserole Recipe to fit your vibe. I ve tried several switches with great success, and I encourage you to play around, especially if you have dietary preferences or just want to amp up the flavor.
- Ground turkey or chicken: For a leaner option, swap the beef; it still pairs beautifully with the spices and sauce.
- Spicy version: Add diced jalapeños or use hot enchilada sauce to kick up the heat – my husband loves this twist!
- Vegetarian: Replace meat with beans (black or pinto) and extra veggies like bell peppers for a hearty, meatless meal.
- Cheese blends: Mix in Monterey Jack or Pepper Jack to vary the cheese flavor while keeping the melt factor high.
How to Make Taco Bubble-Up Casserole Recipe
Step 1: Brown the Meat and Build Flavor
Start by heating a large pan over medium heat and browning the ground beef until it s fully cooked and no longer pink. Don t forget to drain off excess grease-that s a trick I learned to keep this casserole from getting too oily. Once drained, stir in your taco seasoning, salsa, and the mild red enchilada sauce. This combo infuses the meat with that signature taco taste you re craving, and the enchilada sauce adds a subtle rich tang.
Step 2: Mix in Cheese, Scallions & Biscuit Pieces
Now, take half of your shredded cheddar cheese and thinly sliced green onions and mix them into the meat mixture. This starts layering the cheesy, fresh flavors early. Then, cut each biscuit into eight pieces-this is where the “bubble-up” magic happens! Gently fold the biscuit pieces into the mixture, being careful not to mash them. This step s crucial because you want fluffy pockets of biscuit spread evenly throughout the casserole.
Step 3: Bake and Add Final Cheese
Spray a 9×13-inch baking dish with non-stick spray and pour your bubbly mixture in, spreading it out evenly. Pop it into a 375°F oven and bake for 20 minutes until the biscuits start puffing up and the edges look golden. Pull it out, sprinkle the remaining cheese on top, and bake for another 5 minutes until that cheese is melted and perfectly gooey. Your kitchen is going to smell amazing at this point!
Step 4: Garnish and Serve
Finish with a sprinkle of fresh green onions and your favorite taco toppings-lettuce, tomato, sour cream, and extra salsa really bring it all to life. Serve it right from the dish for a casual, family-friendly meal everyone will dig into.
Pro Tips for Making Taco Bubble-Up Casserole Recipe
- Don t Overmix: Gently fold in the biscuit pieces to keep them fluffy and prevent them from turning into a doughy mess.
- Use Fresh Cheese: Shred your own cheddar cheese-it melts better and tastes fresher than pre-shredded.
- Watch Baking Times: Baking too long can dry out the biscuits, so stick close to the recommended 25 minutes total.
- Sauce Balance: If you like it saucier, add a bit more salsa or enchilada sauce; if thicker, reduce slightly.
How to Serve Taco Bubble-Up Casserole Recipe
Garnishes
I love topping this casserole with a handful of crisp shredded lettuce and chopped tomatoes to add freshness. A dollop of sour cream adds cool creaminess, and extra salsa on the side gives a boost of tangy flavor. Sometimes I sprinkle crushed tortilla chips on top for a fun, crunchy twist!
Side Dishes
Pair this with a simple Mexican-style rice or a black bean salad for a well-rounded meal. I ve also served it alongside guacamole and fresh corn on the cob – such an easy way to round out the table without fuss.
Creative Ways to Present
For a festive touch, I ve served this casserole in individual ramekins for each person – so fun for family dinners or small gatherings. You can also sprinkle colorful diced peppers or chopped cilantro on top to brighten the presentation, making it perfect for Taco Tuesdays or casual parties.
Make Ahead and Storage
Storing Leftovers
I like to cover leftovers tightly and keep them refrigerated for up to 3 days. The casserole actually tastes even better the next day as the flavors get time to meld-a happy surprise when you open the fridge!
Freezing
This recipe freezes well if you want to make it in advance. Just cool it completely, cover with foil and plastic wrap, then freeze for up to 2 months. When you re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, I cover the dish with foil and pop it in a 350°F oven until warmed through – usually about 20 minutes. For a little extra crispiness, remove the foil in the last 5 minutes so the cheese bubbles back up beautifully.
FAQs
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Can I use fresh biscuits instead of canned for this Taco Bubble-Up Casserole Recipe?
Absolutely! Using fresh homemade biscuit dough can give a more rustic texture, but just be gentle folding them in to avoid deflating the dough too much. Keep in mind fresh dough may require slight adjustments in baking time depending on thickness.
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What can I substitute for enchilada sauce in this recipe?
If you can t find enchilada sauce, a good tomato-based salsa verde or even a mild chunky salsa will work nicely. You might want to add a pinch of cumin or chili powder to mimic the deep flavor enchilada sauce provides.
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Is this casserole spicy?
This recipe is generally mild and family-friendly, especially if you use mild salsa and enchilada sauce. However, you can easily adjust the heat level by choosing hotter varieties or adding jalapeños and cayenne pepper.
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Can I make the Taco Bubble-Up Casserole Recipe vegetarian?
Yes! Replace the ground beef with black beans, pinto beans, or even sautéed veggies like mushrooms and bell peppers for a hearty vegetarian version. Keep the seasonings and sauces the same for that classic taco flavor.
Final Thoughts
This Taco Bubble-Up Casserole Recipe has become one of those go-to dishes in my kitchen because it s foolproof, crowd-pleasing, and downright delicious. I love how it brings everyone together around the table with minimal effort from me. If you re looking for a recipe that combines the spirit of taco night with the homey feel of a casserole, give this a try-I promise you ll be adding it to your rotation just like I did.
Print
Taco Bubble-Up Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This Taco Bubble-Up Casserole is a fun and easy twist on classic taco flavors, combining seasoned ground beef, salsa, enchilada sauce, cheese, and biscuits all baked together into a hearty, crowd-pleasing dish. Perfect for weeknight dinners or casual get-togethers, it offers layers of cheesy, savory goodness topped with fresh taco toppings for a customized finish.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 ounce envelope taco seasoning
- 2/3 cup salsa
- 1 can (10 ounces) Mild Red Enchilada Sauce
- 2 cups shredded cheddar cheese, divided
- 1/2 cup thinly sliced green onions, divided
- 8 large canned biscuits, cut into 8 pieces each
Toppings
- Assorted taco toppings such as shredded lettuce
- Diced tomato
- Additional salsa
- Sour cream
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick spray to prevent sticking.
- Cook Ground Beef: In a large skillet or pan over medium heat, brown 1 pound of lean ground beef thoroughly, breaking it apart. Once fully cooked, drain excess grease to reduce fat content.
- Add Seasoning and Sauce: Return the beef to the pan and stir in ⅔ cup of salsa, 1 can (10 ounces) of Mild Red Enchilada Sauce, and 1 ounce envelope of taco seasoning. Mix well to combine all flavors evenly.
- Incorporate Cheese and Scallions: Add half (1 cup) of the shredded cheddar cheese and half (¼ cup) of the sliced green onions to the beef mixture, mixing gently to incorporate.
- Add Biscuit Pieces: Cut each of the 8 large canned biscuits into 8 pieces and add them to the pan. Gently fold everything together to ensure the biscuit pieces are evenly distributed without breaking them too much.
- Transfer to Baking Dish: Pour the entire mixture into the prepared 9×13-inch baking dish, spreading it out evenly for consistent cooking.
- Bake First Phase: Place the baking dish in the preheated oven and bake for 20 minutes, allowing the biscuit pieces to cook through and the flavors to meld.
- Top with Remaining Cheese: Remove the casserole from the oven carefully and sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Bake Final Phase: Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once baked, garnish the casserole with the remaining sliced green onions and your favorite taco toppings such as shredded lettuce, diced tomato, salsa, and sour cream. Serve warm and enjoy!
Notes
- Using lean ground beef helps reduce grease for a healthier casserole.
- Feel free to substitute canned biscuits with refrigerated biscuit dough but keep the quantity the same.
- Customize taco toppings to your preference – add jalapeños, olives, or avocado to suit your taste.
- This dish can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/6 of casserole (approx. 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
