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Enchilada Bubble Bake

  • Prep 15 min
  • Total 50 min
  • Servings 6
  • Pinterest
    6K
  • Print
    19K
  • Save
    28K
  • Facebook
    922
  • Email
    1K

Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit "bubbles" in a not-too-spicy sauce. MORE + LESS -

Jessica Walker
May 6, 2013

Ingredients

1
lb lean (at least 80%) ground beef
2
cans (7.5 oz each) Pillsbury™ refrigerated biscuits
1
can (15 oz) Progresso™ black beans, drained
1
can (10 oz) Old El Paso™ enchilada sauce
1
can (8 oz) tomato sauce
1
cup shredded Mexican cheese blend (4 oz)

Steps

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  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  • 2
    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
  • 3
    Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
  • 4
    In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
  • 5
    Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Expert Tips

Add a dollop of sour cream to the top of each serving, if desired.

You could also use ground turkey in this recipe.

Nutrition Information

No nutrition information available for this recipe

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