Enchilada Bubble Bake
Recipe by Christine Titus
lean ground beef
at least 80%
(7.5 oz each) cans
(15 oz) can
red enchilada sauce
I used a 10 oz can and then 1/2 of another. So 15 ounces total.
Shredded Mexican Cheese Blend
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
In a large skillet, cook beef over medium-high heat, stirring occasionally, until no longer pink. Drain, if necessary.
Meanwhile, separate each can of dough into 10 biscuits. With a knife, or I like to use a pizza cutter, cut each biscuit into quarters.
In large bowl, stir together beef, beans, and enchilada sauce. Add biscuit pieces and toss gently to coat. Spread mixture evenly in baking dish. Sprinkle cheese over top.
Bake 25 to 30 minutes. Let stand 5 minutes before serving.
You will want to make sure your meat mixture is piping hot when you add your biscuit dough to it. This will help those biscuits cook on time, evenly, and completely through.
You can top this delicious casserole with any of your favorite toppings like sour cream and/or guacamole.
You could also use ground turkey in this recipe.
Slightly adapted from Betty Crocker