Taco Bubble Up Casserole gives you a stress-free, cheesy fiesta in under 45 minutes. This ingenious recipe combines the classic flavors of tacos with canned biscuits for an incredibly easy casserole and will be a family favorite.
We’re talking juicy ground beef, your favorite taco fixings, and canned biscuits, all bubbling together with lots and lots of cheese. Even my picky eaters love this easy casserole.
This dish is perfect for busy weeknights or lazy weekends. And best of all, it all starts with a can of biscuits and some budget-friendly ground beef! So shake up your next taco night with a dish that’s equal parts easy, cheesy, and delicious.
In this post, I’ll walk you through the step-by-step process of making this tasty taco bake and share some expert tips for customizing the recipe. So grab a can of biscuits!
Are you looking for more easy taco night ideas? Try blackened shrimp tacos, mini tacos, or layered taco dip.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Lean ground beef: I like using lean meat to keep things healthier.
- Taco seasoning
- Salsa
- Enchilada sauce
- Shredded cheddar cheese: I’m a big fan of sharp cheddar. It melts beautifully and adds a nice tangy flavor to the casserole. But pepper jack or a Mexican blend works great, too.
- Green onions
- Canned biscuits
🥣How to Make Taco Bubble-Up Casserole
- Preheat your oven to 375 degrees F and spray a 9×13 baking dish with non-stick spray.
- In a large skillet, brown your ground beef over medium heat. Break it up with a spatula as it cooks to avoid any big clumps. Once it’s nice and browned, drain off any excess grease.
- Add the taco seasoning, salsa, and enchilada sauce to the skillet with the beef. Stir well.
- Sprinkle in half of your shredded cheese and sliced scallions. Stir again until the cheese is melted.
- Cut each biscuit into eight pieces and add them to the skillet. Gently fold them into the beef mixture until they’re coated in all that goodness.
- Pour the entire mixture into your prepared baking dish and spread it evenly.
- Pop the dish in the oven and bake for 20 minutes. The biscuits should start to puff up, and the casserole will bubble around the edges.
- Remove the dish from the oven and sprinkle the remaining cheese. Put it back in the oven for another 5 minutes or until the cheese melts and gets bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
🍴Serving Ideas
The Taco Bubble Up Casserole dish is pretty awesome on its own, but there are a few ways to take it to the next level, mainly by adding taco toppings!
Garnish with extra sliced scallions and your favorite toppings like lettuce, tomato, salsa, and sour cream. If you’re looking for extra crunch, try sprinkling crushed tortilla chips or Fritos on top.
💭How to Store
Once it’s cooled, transfer any leftovers to an airtight container. Pop the container in the fridge; your leftovers will last up to 3 days.
That’s plenty of time to enjoy round two (or three!) of this tasty casserole when you’re ready to reheat, microwave individual servings, or return the whole dish to the oven.
⭐Tips
Be sure to check out the step by step instructions
- While cheddar is my go-to for this recipe, try mixing in some pepper jack or Monterey jack for an extra kick of flavor. You can also sprinkle some cotija or queso fresco on top for a more authentic Mexican flair.
- Try using ground turkey, shredded chicken, or even chorizo for a different twist on this dish.
- Add some diced bell peppers, onions, or even zucchini to the beef mixture if you want to sneak in some extra nutrients. They’ll add some nice texture and flavor without overpowering the dish.
- This casserole is a great make-ahead option. Just assemble everything in the baking dish, cover it with foil, and pop it in the fridge until you’re ready to bake. You might need to add a few extra minutes to the cooking time, but it’s a great way to get a head start on dinner.
- If you want to take this dish from the stovetop to the oven, use a large cast iron skillet. It’s oven-safe and will give you a nice crispy bottom on the casserole.
📝Reader Questions
Sure thing! Just swap out the ground beef for some black beans or refried beans. You could also use a plant-based meat substitute like Beyond Meat or Impossible Meat.
That depends on the type of salsa and enchilada sauce you use. The dish won’t be too spicy if you’re using mild versions. But if you opt for medium or hot, you’ll get a kick of heat. Adjust the spice level to your liking.
While you can technically freeze the leftovers, I wouldn’t recommend it. The biscuits will likely get quite soggy, and the dish’s texture will be off. Eating this casserole within a few days of making it is best.
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Taco Bubble-Up Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 1 ounce envelope taco seasoning
- ⅔ cup salsa
- 1 can Mild Red Enchilada Sauce 10 ounces
- 2 cups cheddar cheese shredded
- ½ cup thinly sliced green onions
- 8 can large canned biscuits
- Assorted taco toppings like lettuce tomato, salsa, sour cream
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 9×13-inch baking dish with non-stick spray.
- In a large pan, brown the ground beef and drain off any grease.1 pound lean ground beef
- Add your salsa, enchilada sauce, and seasoning to the beef.⅔ cup salsa, 1 can Mild Red Enchilada Sauce, 1 ounce envelope taco seasoning
- Add in half the cheese and scallions.2 cups cheddar cheese, ½ cup thinly sliced green onions
- Cut each biscuit into eight pieces and add them to the mix.8 can large canned biscuits
- Mix everything gently.
- Pour the mixture into your prepared pan.
- Bake for 20 minutes.
- Remove from the oven and sprinkle the remaining cheese on top.
- Bake for the remaining 5 minutes.
- Garnish with more scallions and your favorite taco toppings.Assorted taco toppings like lettuce
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Nutrition Information
Nutrition facts are estimates.
Anne –
In your tips, you mention preparing the casserole ahead and covering it with foil. I’m cooking for just DH and me. Do you think I could prepare this as two 8-inch square casseroles, and freeze one in the unbaked stage? Would the canned biscuits freeze OK do you think to be reheated later?
Thanks – Jeanne
I haven’t tried freezing this casserole. But I think it would work fine, you’d just want to make sure the casserole is completely thawed before baking it. The biscuits won’t bake well if they are still frozen.
Delicious recipe, but I found it a bit salty. I’m going to use 1/2 lbs more beef, veggies and a bit of rice to bulk it up more. It was definitely easy, and my family loved it! It didn’t even last for leftovers.