Bubble Up Enchilada Bake

An enchilada casserole made of biscuits instead of tortillas...perfect for Cinco de Mayo!

My favorite holiday of the year is coming up soon. Any guesses what it is??

Cinco de Mayo. Apparently, it’s not that big of a deal in Mexico. Americans have sort of taken it over and turned it into a big taco fest and I’m absolutely, 100 percent okay with that.

An enchilada casserole made of biscuits instead of tortillas...perfect for Cinco de Mayo!

Taco fests are my jam.

This year, I thought we’d experiment with some other recipes, though.

Enchiladas are always a favorite, but when I got it in my head that I needed enchiladas for dinner, I was all out of tortillas. The horror!

An enchilada casserole made of biscuits instead of tortillas...perfect for Cinco de Mayo!

So, I improvised and used canned biscuit dough. I always have tons of tubes of dough in my fridge. Is that weird? I don’t think so! They’re so versatile.

Anyway, I just chopped up some biscuits, coated ’em in enchilada sauce (my favorite kind is from Trader Joe’s, but any canned or homemade sauce works here!), and then threw the rest of the enchilada fixin’s right on top. Couldn’t be easier than this!

An enchilada casserole made of biscuits instead of tortillas...perfect for Cinco de Mayo!

You can totally customize this to fit your family’s tastes! Use ground or shredded chicken instead of the beef. Swap out green enchilada sauce for the red. Add more or less cheese. Toss in some black beans and chopped tomatoes. 

The biscuits “bubble up” as they bake, which is how this gets the name!

An enchilada casserole made of biscuits instead of tortillas...perfect for Cinco de Mayo!

Print Recipe

Bubble Up Enchilada Bake

Ingredients:

1 package Pillsbury Grands! biscuit dough
10 ounces enchilada sauce
1 pound ground beef
1 packet taco seasoning
4 ounce can diced green chiles
1 cup grated cheddar
1 cup grated pepper jack or monterey jack
cilantro, for garnish

avocado or guacamole, for serving

Directions:

Preheat oven to 350 degrees.
Open the biscuits and slice each biscuit into 8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.
Brown the ground beef in a large skillet. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the green chiles.
Pour the biscuits and enchilada sauce into a 9x13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top. Top with bits of cilantro if desired.
Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.

Serve with sliced avocado or guacamole.

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