Enchilada Bubble Bake

Blogger Jessica Walker from Lil Miss Bossy uses simple ingredients to create this casserole that comes together in a flash!

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

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)

  • 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.