If you re looking for a fun, family-friendly dinner that s super simple yet packed with flavor, the Taco Bubble Up Recipe is going to be your new go-to. I absolutely love how this dish combines all the best taco flavors with fluffy biscuit pieces that soak up that spicy, cheesy goodness. It s perfect for a casual weeknight or a relaxed weekend meal that everyone will beg for seconds on.
When I first tried this, I was blown away by how quickly it comes together and how little fuss there is – but don t let that fool you, it tastes anything but simple. You ll find that this Taco Bubble Up Recipe not only satisfies the craving for Tex-Mex, but it also makes cleanup a breeze. Plus, it s flexible enough to tweak with your favorite toppings and sides.
Why You’ll Love This Recipe
- Super Easy to Make: Just a few simple steps and everyday ingredients combine for a tasty result.
- Perfect for Busy Nights: Ready in under 45 minutes with minimal cleanup.
- Crowd-Pleaser: My family goes crazy for this, and it s great to bring to potlucks.
- Flexible Flavor: Easily customize with your preferred taco toppings or make it vegetarian.
Ingredients You’ll Need
These ingredients come together beautifully to create that classic taco taste with a fun biscuit twist. I always recommend having some quality taco seasoning and enchilada sauce on hand – they bring depth without extra effort.
- Ground beef: I usually go with 80/20 for flavor and juiciness, but you can swap for ground turkey or chicken.
- Taco seasoning packet: Using a store-bought packet keeps things easy, but homemade seasoning works great too!
- Enchilada sauce: The canned version adds a nice tangy base, making the dish saucy and delicious.
- Diced tomatoes with green chilies (like Rotel): Adds just the right kick and lots of texture.
- Pillsbury homestyle grands biscuits: These biscuits puff up perfectly and soak up all the flavors – no need to make your own dough here!
- Colby jack cheese: I love this cheese for its meltiness and mild flavor, but cheddar works too.
- Taco toppings: Think sour cream, sliced jalapeños, diced onions, or your favorite salsa.
- Fresh cilantro (optional): I sprinkle this on top for a fresh, herby finish.
Variations
One of the best things about this Taco Bubble Up Recipe is how easily you can play around with it. I ve made it vegetarian with black beans instead of meat, and sometimes I throw in corn for extra sweetness – it s all about making it your own.
- Vegetarian version: I swapped ground beef for canned black beans and it turned out just as flavorful!
- Mild or spicy: Adjust the heat level by choosing milder enchilada sauce or adding extra jalapeños.
- Different cheeses: Mixing in pepper jack or Monterey jack gives a lovely twist to the melty top layer.
- Gluten-free option: Try gluten-free biscuit dough or a cornbread mix in place of the biscuits.
How to Make Taco Bubble Up Recipe
Step 1: Brown the Beef and Build the Sauce
Start by heating a skillet over medium-high heat and cooking your ground beef until it s fully browned with no pink left – this usually takes about 8 to 10 minutes. I find draining the excess fat really helps keep the dish from being greasy. Then, stir in your taco seasoning, enchilada sauce, and diced tomatoes with green chilies. The combination is the backbone of the flavor here.
Step 2: Prep the Biscuit Layer
Take your biscuits and cut each into eighths. This is a little step that really changes the texture, allowing the biscuits to puff individually rather than baking as one big piece. Toss the biscuit pieces gently with the meat mixture until they re evenly coated, but try not to overmix or they might get soggy.
Step 3: Assemble and Bake
Spray a 9×13-inch baking dish with cooking spray and spread your mixture in evenly. Top generously with shredded colby jack cheese. Bake uncovered at 375°F for about 25-30 minutes – look for bubbly edges and nicely browned cheese on top. I always let it rest for 10 minutes before serving so it sets up a bit, making it easier to scoop and serve.
Pro Tips for Making Taco Bubble Up Recipe
- Drain Beef Well: Removing excess fat keeps the biscuit layer from becoming greasy and heavy.
- Don t Overmix the Biscuits: Folding gently preserves the biscuit texture for that light, fluffy bubble effect.
- Use Fresh Cheese: Shred your own colby jack if you can-it melts better than pre-shredded.
- Let It Cool Before Serving: This step helps the layers settle and avoids a soupy mess when slicing.
How to Serve Taco Bubble Up Recipe
Garnishes
I love topping mine with a dollop of sour cream, fresh diced tomatoes, sliced jalapeños for a bit of heat, and a sprinkle of fresh cilantro to brighten it up. Avocado slices or guacamole also add a creamy richness that balances the spices perfectly. You really can t go wrong with classic taco fixings!
Side Dishes
We often pair Taco Bubble Up with a crisp green salad or Mexican street corn for some variety. Refried beans or Spanish rice work beautifully too and round out the meal nicely. If you want to keep it lighter, a simple cucumber and tomato salad with lime vinaigrette is refreshing and quick.
Creative Ways to Present
For a fun twist on taco night, I ve spooned this mixture into individual ramekins for single servings, letting each person add their toppings. It s also great layered in a clear casserole dish so guests can see those bubbly biscuit layers and melty cheese-it always sparks lots of compliments and questions!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they last beautifully for 3 to 4 days. When I reheat, I usually pop a portion into the oven or toaster oven to bring back some of that crispiness on top – it really makes a difference compared to microwaving.
Freezing
This recipe freezes well if you want to prep in advance. Just assemble it in a freezer-safe dish, cover tightly, and freeze before baking. When you re ready, thaw overnight in the fridge and then bake as usual. The biscuit texture changes a bit, but it s still comforting and flavorful.
Reheating
I find reheating in the oven at 350°F for 15-20 minutes works best to maintain that bubbly cheese and biscuit texture. If you re in a hurry, microwave on medium power but beware of sogginess. Adding fresh toppings after reheating really perks the dish back up!
FAQs
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Can I use a different type of biscuit dough for this recipe?
Absolutely! Pillsbury homestyle grands are my favorite for their size and texture, but you can use any biscuit dough you like. Just keep in mind smaller biscuits or thinner dough will bake faster, so adjust your cooking time accordingly to avoid drying out.
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Is Taco Bubble Up Recipe suitable for meal prep?
Yes, it works great for meal prep. You can make it ahead, store in the fridge, and bake when ready. It also freezes well, making it a convenient option for busy weeks.
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How do I make this recipe vegetarian?
Simply swap the ground beef with beans (black or pinto) or a plant-based meat substitute. You can add extra spices or veggies like corn and bell peppers to enhance flavor and texture.
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Can I prepare this recipe without the enchilada sauce?
Enchilada sauce adds key flavor and moisture, but if you don t have any on hand, tomato sauce mixed with taco seasoning can be a good substitute. Just expect a slightly different taste and texture.
Final Thoughts
This Taco Bubble Up Recipe has truly become a staple in my home for busy nights when I want delicious comfort food without the hassle. I love how effortlessly it brings that classic taco vibe to a simple casserole, and how it always earns rave reviews from friends and family. Give it a try-you ll enjoy how approachable and satisfying it is, and I bet it ll become one of your quick-meal favorites too.
Print
Taco Bubble Up Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican American
Description
Taco Bubble Up is a fun, easy-to-make casserole that combines seasoned ground beef, cheesy biscuits, and flavorful enchilada sauce for a delicious Tex-Mex inspired meal. Perfect for busy weeknights, this dish bakes all the hearty taco ingredients together with fluffy biscuit pieces, making a comforting and family-friendly dinner that’s ready in under an hour.
Ingredients
Meat and Seasonings
- 1 pound ground beef (80/20 recommended)
- 1 ounce packet taco seasoning
Sauces and Vegetables
- 10 ounce can enchilada sauce
- 10 ounce can diced tomatoes with green chilies (Rotel)
Dough and Cheese
- 2 (6 ounce) cans Pillsbury homestyle grands biscuits
- 8 ounce block Colby Jack cheese, shredded
Toppings and Garnish
- Your favorite taco toppings (such as lettuce, sour cream, avocado, salsa)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Cook Ground Beef: In a large skillet over medium-high heat, brown and crumble the ground beef until no pink remains, about 8-10 minutes. Drain excess fat thoroughly.
- Add Seasonings and Sauces: Stir in the taco seasoning, enchilada sauce, and diced tomatoes with green chilies into the skillet with the beef. Mix well and remove from heat.
- Prepare Biscuits: Cut each biscuit into eighths and place them in a large mixing bowl.
- Combine Mixture: Add the taco meat mixture to the bowl with biscuit pieces. Gently fold together until the biscuit pieces are lightly coated.
- Assemble in Baking Dish: Transfer the combined mixture evenly into the prepared baking dish.
- Add Cheese: Sprinkle the shredded Colby Jack cheese evenly over the top of the mixture.
- Bake: Bake uncovered in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges, the cheese is browned, and the biscuits are cooked through.
- Cool and Serve: Let the dish cool for about 10 minutes. Serve topped with your favorite taco toppings and garnish with fresh cilantro, if desired.
Notes
- Using 80/20 ground beef provides enough fat for flavor without excessive greasiness.
- You can substitute homemade taco seasoning with store-bought or adjust spices to taste.
- Enchilada sauce adds a rich, tangy flavor but can be replaced with salsa for variation.
- Rotel diced tomatoes with green chilies add a mild spicy kick; adjust according to your heat preference.
- Fresh cilantro adds a bright, herbal note but is optional.
Nutrition
- Serving Size: 1 serving (approx. 1/9 of casserole)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
