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Bubble Up Enchilada Bake


Bubble Up Enchilada Bake



  • 1 pound ground beef (or ground turkey)
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 can (10 ounces) enchilada sauce
  • 1 can (8 ounces) tomato sauce
  • 1 can (16.3 ounces) refrigerated biscuit dough (like Pillsbury Grands!)
  • 1 1/2 cups shredded cheddar cheese (or Mexican blend)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (4.5 ounces) chopped green chilies (optional)
  • 1 cup diced tomatoes (optional)
  • 1/4 cup sliced black olives (optional)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)


  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Cook the Meat: In a large skillet over medium-high heat, cook the ground beef (or turkey) until it’s browned and cooked through. Drain any excess fat.
  3. Add Onion: Add the chopped onion to the skillet and cook until it’s soft and translucent, about 5 minutes.
  4. Season the Meat: Stir in the taco seasoning and water. Let it simmer for a few minutes until the seasoning is well combined and the mixture is slightly thickened.
  5. Mix the Sauces: Add the enchilada sauce and tomato sauce to the skillet. Stir until everything is well combined. Remove from heat.
  6. Prepare Biscuits: Cut each biscuit from the can of refrigerated biscuit dough into four pieces. This helps the dough bake evenly and soak up the flavors.
  7. Assemble the Bake: In a large mixing bowl, combine the meat mixture, biscuit pieces, black beans, corn, and green chilies (if using). Stir until the biscuit pieces are evenly coated with the sauce.
  8. Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly.
  9. Add Cheese: Sprinkle the shredded cheese over the top of the mixture in the baking dish.
  10. Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuits are cooked through and the cheese is melted and bubbly.
  11. Add Optional Toppings: If desired, top the bake with diced tomatoes, black olives, and fresh cilantro.
  12. Serve: Let the bake cool for a few minutes before serving. Serve with a dollop of sour cream on top and enjoy!


  • For a spicier version, use hot enchilada sauce or add some chopped jalapeños.
  • Feel free to customize the recipe with your favorite enchilada ingredients, like adding bell peppers or substituting pinto beans for black beans.
  • This dish pairs well with a side salad or Mexican rice.

Enjoy your Bubble Up Enchilada Bake!

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