Bubble-Up Taco Bake
"I'm fascinated with bubble-up recipes!. This recipe uses your favorite salsa, allowing you to control the heat. I used my sister's awesome homemade salsa in mine. You can top the casserole with your favorite taco toppings, or serve them on the side."
photo by Hippie2MARS
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 4 tablespoons taco seasoning, divided
- 1⁄4 cup water
- 1 cup salsa
- 1 (15 ounce) can black beans
- 1 (16 1/3 ounce) can refrigerated biscuits
- 1 teaspoon garlic powder
- 1 teaspoon dried basil leaves
- 1⁄2 teaspoon onion powder
- 2 cups shredded cheddar cheese
directions
- In a medium skillet, brown hamburger and chopped onion.
- While the meat is cooking, combine 2 T of the taco seasoning, onion powder, garlic powder and basil in a 1 quart plastic storage bag.
- Shake to mix well.
- Cut the biscuits into quarters.
- Drop the biscuit quarters, a handful at a time, into the bag and shake to coat evenly.
- As the biscuit quarters are coated, layer them in the bottom of a greased 2 qt baking dish, and set aside.
- Drain grease from meat mixture, then return to skillet and add 2 T of the taco seasoning, any leftover seasoning mixture from coating the biscuits, and the water; cook for 3 minutes.
- Stir in salsa and black beans.
- Carefully spread the mixture over the biscuit pieces in the casserole dish. Bake 20 minutes; remove from oven and cover with the shredded cheese.
- Return to oven and bake an additional 5-10 minutes, until cheese is melted and bubbly.
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Reviews
-
This was very good. I added corn to the meat/bean mixture. I also cooked the biscuits by itself for 15 minutes before adding the meat topping only because I have found in the past when I do a dish with adding biscuits on top or below, the biscuits never cook fully and it comes out doughy. Easy to make and everyone loved this dish!
RECIPE SUBMITTED BY
Hippie2MARS
Chattanooga, Tennessee
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
