I’m so excited to share this Taco Bubble Up Recipe with you because it’s honestly one of those dishes that makes weeknight dinners a breeze yet impresses everyone at the table. The bubbly cheesiness combined with seasoned taco meat and pillowy biscuit pieces creates this cozy, flavorful casserole that just sings comfort food. It s perfect for when you want all the taco flavors without the fuss of assembling individual tacos.
What I love most about this Taco Bubble Up Recipe is how versatile it is-you can make it quickly, customize the toppings, and still end up with a crowd-pleaser. Whether you’re feeding your hungry kids or hosting friends, this dish works brilliantly and comes together with everyday pantry staples. Plus, it s so satisfying to dig into layers of cheesy, saucy goodness!
Why You’ll Love This Recipe
- Effortless One-Dish Meal: You just toss all the ingredients together and bake-no taco assembly required.
- Crowd-Pleaser: My family goes crazy for this layered, cheesy casserole every time I make it.
- Customizable Flavors: Swap in your favorite taco toppings to make it your own.
- Quick to Prep: Ready from start to finish in about 40 minutes-perfect for busy nights.
Ingredients You’ll Need
Every ingredient here plays its part to deliver those classic taco flavors with a baked twist. I love that all the components-ground beef, taco seasoning, cheesy biscuits, and tasty sauces-come together beautifully and are easy to keep on hand.
- Ground beef: I like using 80/20 for great flavor and juiciness, but you can use turkey or chicken if you prefer leaner options.
- Taco seasoning packet: Store-bought works fine, or you can make your own blend if you want to control the spice levels.
- Enchilada sauce: This adds a rich, slightly smoky flavor that amps up the sauce in a way plain tomato sauce can’t.
- Diced tomatoes with green chilies (like Rotel): Adds a nice kick and a little extra texture to the meat mixture.
- Pillsbury homestyle grands biscuits: These flakey little biscuits soak up the flavors and provide that golden, tender bread component. Don t substitute with too-dense biscuits-they won t bubble up as nicely.
- Colby jack cheese: I love this cheese for its meltiness and mild flavor; feel free to mix it with cheddar for a sharper bite.
- Your favorite taco toppings: Think sour cream, guacamole, diced onions, or jalapeños-whatever you love on your tacos!
- Fresh cilantro (optional): Adds a fresh herbal note that balances the richness of the dish.
Variations
I like to mix things up with this Taco Bubble Up Recipe depending on what we have on hand or our mood. It s a forgiving recipe, so feel free to tweak it to your liking-after all, tacos are meant to be personalized fun!
- Vegetarian version: Swap ground beef for seasoned black beans or crumbled tofu; use vegetable broth in place of meat drippings and you re set.
- Spicy kick: Add some diced jalapeños to the meat mixture or sprinkle cayenne into the taco seasoning for more heat-I discovered this worked great when friends requested spicier bites.
- Cheese alternatives: Try pepper jack for a bolder flavor or a Mexican blend cheese for authentic vibes-it s always delicious.
- Low carb variation: Replace biscuits with small cauliflower breadsticks or low-carb tortillas torn into pieces for a lighter bubble-up that still satisfies.
How to Make Taco Bubble Up Recipe
Step 1: Brown and Season the Beef
Start by heating a large skillet over medium-high heat, then add your ground beef. I find it s important to break the meat up well with a wooden spoon to get nice, small crumbles. Cook until there s no pink left-around 8 to 10 minutes-and then drain off any excess fat. Add your taco seasoning, the enchilada sauce, and the can of diced tomatoes with green chilies. Stir everything together until well combined, then take the pan off the heat to let those flavors meld while you prep the biscuits.
Step 2: Prepare the Biscuits
Now, grab your cans of Pillsbury homestyle grands biscuits and cut each biscuit into eighths. This small size is key because it helps the biscuit pieces bake through and puff up beautifully in the sauce. Toss these biscuit pieces into a large mixing bowl-you’ll be combining everything there soon, so it s easier than working in your baking dish.
Step 3: Combine Meat and Biscuit Pieces
Pour the warm taco meat mixture into the bowl with your biscuit pieces. Gently fold the ingredients together, making sure all the biscuits are coated but not breaking them up too much-chunks bubble up in the oven better this way. This step is exciting because you can already imagine how tasty and cheesy this bake will be!
Step 4: Bake Until Bubbly and Golden
Transfer the mixture to a 9×13-inch baking dish that you’ve sprayed with cooking spray-this prevents sticking and helps with cleanup. Sprinkle the shredded Colby jack cheese evenly over the top, then slide it into your preheated 375°F oven. Bake uncovered for about 25-30 minutes until you see bubbly sauce around the edges, the cheese is nicely browned, and the biscuits are cooked through. Let it cool for 10 minutes before serving; this helps everything set and makes it easier to dish.
Pro Tips for Making Taco Bubble Up Recipe
- Don’t Skip Draining the Beef: Removing excess fat prevents the bake from getting greasy and keeps biscuit pieces from getting soggy.
- Cut Biscuits Small: I learned that eighths bake more evenly and puff up without leaving raw dough spots.
- Use Fresh Cheese: Shredding a block of cheese yourself melts better than pre-shredded for that melty, gooey finish.
- Let Rest Before Serving: Allow the casserole to cool slightly to set up and make serving cleaner and easier.
How to Serve Taco Bubble Up Recipe
Garnishes
When it comes to garnishes, I usually go with a dollop of sour cream and a sprinkle of fresh cilantro to brighten up those rich, cheesy layers. A few sliced green onions add great crunch, and if you like heat, fresh diced jalapeños or a drizzle of hot sauce hits the spot. These little extras elevate the dish and make every bite pop with freshness.
Side Dishes
I often pair this taco bake with a simple mixed green salad tossed in lime vinaigrette for contrast, or some Mexican street corn (Elote) if I’m feeling indulgent. A side of black beans or Spanish rice is classic and works perfectly if you want a bigger meal. Whatever you choose, aim for something light to balance the rich casserole.
Creative Ways to Present
For special occasions, I ve served Taco Bubble Up Recipe in individual ramekins for a fun personal touch-everyone gets their own bubbly, cheesy pot. Another time, I layered tortilla chips in the baking dish before adding the mix, making a crispy bottom layer that was a delightful surprise. Small tweaks like this make it feel extra special without much extra effort.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Taco Bubble Up Recipe in an airtight container in the fridge for up to 3 days. It reheats beautifully, and I love that it still tastes fresh even after a couple of days. Just be sure to let it cool fully before refrigerating to preserve the biscuit texture.
Freezing
I’ve frozen this dish a few times with good results. To freeze, wait until the bake has cooled completely, then cover tightly with foil and freeze for up to 2 months. When you re ready, thaw overnight in the fridge before reheating to keep the texture from getting soggy.
Reheating
The best way I ve found to reheat Taco Bubble Up Recipe is in the oven at 350°F, covered loosely with foil, for about 15-20 minutes until warmed through. This keeps the biscuits from drying out. If you re in a hurry, the microwave works-just add a damp paper towel on top to keep things moist.
FAQs
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Can I use other types of meat for this Taco Bubble Up Recipe?
Absolutely! While ground beef is classic, you can substitute with ground turkey, chicken, or even a plant-based ground meat alternative. Just adjust seasoning and cooking times accordingly to ensure your meat is fully cooked and flavorful.
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What can I use instead of Pillsbury homestyle grands biscuits?
If you can’t find those biscuits, refrigerated biscuit dough from other brands works, but avoid overly dense or heavy bread dough because it won t bake up as fluffy. Some have tried torn corn tortillas for a different texture, but the bubbly biscuit effect is unique to this recipe.
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Is there a way to make this recipe gluten-free?
Yes! Use gluten-free biscuit dough or even gluten-free crescent rolls in place of regular biscuits. Be sure to check the taco seasoning and enchilada sauce labels to confirm they re gluten-free too.
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Can I prepare Taco Bubble Up Recipe ahead of time?
You sure can! Assemble everything up through step 3, cover tightly, and refrigerate for up to 24 hours before baking. This is great for busy days when you want dinner ready to pop in the oven after work.
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What are your favorite toppings to add on this dish?
I love dollops of sour cream, fresh diced tomatoes, sliced avocado, chopped green onions, and plenty of cilantro. Sometimes I add jalapeños for heat or a squeeze of lime to brighten flavors. Toppings really make it feel customized and fun!
Final Thoughts
This Taco Bubble Up Recipe holds a special place in my kitchen because it s my go-to when I want easy, comforting food without all the usual taco assembling. It s one of those dishes that feels homemade yet never takes hours. I promise, once you make it, you ll find countless reasons to come back to this one-pot wonder. So grab those biscuits and taco fixings-you re about to make dinner so much more fun and delicious!
Print
Taco Bubble Up Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
Taco Bubble Up is a fun and easy casserole combining seasoned ground beef, biscuits, enchilada sauce, and cheese baked to bubbly perfection. This dish makes for a great weeknight meal or casual gathering with taco flavors all in one pan.
Ingredients
Meat and Seasoning
- 1 pound ground beef (80/20)
- 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
Garnish and Toppings
- Your favorite taco toppings
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside to use later.
- Cook Ground Beef: In a large skillet over medium-high heat, brown and crumble the ground beef until fully cooked and no pink remains, approximately 8 to 10 minutes. Drain excess grease well to avoid a greasy dish.
- Add Seasoning and Sauces: Stir in the taco seasoning packet, enchilada sauce, and diced tomatoes with green chilies (Rotel) into the cooked beef. Mix thoroughly to combine all flavors, then remove the skillet from heat.
- Prepare Biscuits: Cut each biscuit from the two cans into eighths to create bite-sized pieces. Place these biscuit pieces in a large mixing bowl.
- Combine Ingredients: Pour the taco meat mixture over the biscuit pieces in the bowl. Gently fold them together ensuring even distribution without breaking up the biscuit pieces too much.
- Transfer to Baking Dish: Spoon the combined mixture into the prepared baking dish, spreading it out evenly.
- Add Cheese Topping: Evenly sprinkle the shredded Colby Jack cheese over the top of the mixture in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the edges are bubbly, cheese is golden brown, and biscuits are fully cooked through.
- Cool and Serve: Once baked, remove from the oven and let cool for 10 minutes. Serve warm topped with your favorite taco toppings and fresh cilantro if desired.
Notes
- For a spicier kick, use a hot enchilada sauce or add extra diced jalapeños.
- Feel free to substitute ground turkey or chicken for ground beef for a lighter version.
- If you prefer, you can use other shredded cheeses such as cheddar or Monterey Jack.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 55mg
