This Bubble Up Taco Casserole makes a big, brimming 9×13 pan full of Mexican goodness. Talk about a fast and easy weeknight meal that serves a crowd.
Bubble Up Taco Casserole Recipe
HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 🙂
Can we EVER have enough delicious Mexican food in our lives? I am always on the lookout for more of those flavors since my fam is just crazy for Mexican.
We really enjoy Beef and Cheese Sanchiladas, Fry Bread Indian Tacos, and Baja Fish Tacos with Sweet Potato Hash…just to name a few!
And whenever my husband cranks up the smoker, I love to slide on a pan of Queso – have you tried Smoked Queso yet? Talk about fantastic.
WHAT TO LOVE ABOUT THIS RECIPE
- You can use any type of ground meat in this casserole.
- It serves a crowd!
- This is hearty, comfort food at its best and the leftovers reheat well.
INGREDIENTS YOU’LL NEED TO MAKE THIS EASY TACO CASSEROLE RECIPE
- Ground beef (any ground meat works just great…turkey, venison, bison, chicken, etc)
- Canned biscuits
- Salsa
- Bell peppers
- Purple onion
- Shredded cheddar cheese
- Your favorite Mexican toppings, such as sour cream, salsa, cilantro, cheese, etc.
STEP BY STEP INSTRUCTIONS FOR MAKING BUBBLE UP TACO CASSEROLE
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
Preheat the oven to 350 degrees F. In a skillet over medium heat, brown the ground beef with the taco seasoning until fully cooked throughout, crumbling it as it cooks.
After the ground beef is fully cooked throughout, move it to one side of the skillet, then tilt the skillet to one side and prop it up with a hot pat to let the fats run down into the bottom of the other side of the skillet; use paper towels to sop up the fats, then toss them away.
Use your kitchen shears or a knife to cut each biscuit into 8 pieces, then place half of these biscuit pieces into a greased 9×13 baking dish in a single layer across the bottom.
Top the layer of biscuits with half of the prepared meat mixture, half of the peppers and onions, and then half of the shredded cheese. Repeat the layers, finishing with the cheese on top. (If using chopped green onions, sprinkle these over the top of the final cheese layer.
Loosely cover the baking dish with foil. Bake the casserole on the center oven rack for 30-35 minutes; remove the foil and continue to bake for 15 additional minutes.
Let the casserole rest for 5 minutes then cut into squares. Garnish with your favorite toppings and serve.
ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING THIS RECIPE?
Kitchen shears are slick for cutting up the canned biscuits. I like kitchen shears that come completely apart so they are easier to wash and keep sanitary.
Use a good, heavy-duty skillet for browning the ground meat. I love my Lodge 12-inch cast iron skillet and use it constantly.
For cutting the peppers and onions, I always want my 8-inch chef’s knife in my hand and a large wooden cutting board.
You can use a metal 9×13 baking pan, but I truly prefer a glass 9×13 baking dish. Ceramic 9×13 baking dishes are a good bet, also.
WHICH OTHER TYPES OF GROUND MEATS CAN BE USED TO MAKE THIS MEXICAN CASSEROLE?
Because we raise cattle for a living, I typically use ground beef. However, because my sons are hunters, I have often used ground venison in this casserole and it’s delicious. Ground bison, turkey or chicken work well, too.
HOW DO YOU KNOW WHEN A CASSEROLE IS HOT AT THE CENTER?
Super great question! Use an instant-read thermometer to test the internal temperature at the very center of the casserole towards the end of the cooking time. When the temperature is 160-165 degrees at the center, it’s hot and safe to enjoy.
MORE FAVORITE RECIPES TO ENJOY
- BEEFY SHEET PAN QUESADILLAS
- SMOKY CHICKEN AND BLACK BEAN CHILI
- CHUNKY CHICKEN BURRITO SKILLET MEAL
- BIG ISLAND PORK TENDERLOIN WITH MOJO GLAZE
- INSTANT POT FIESTA BEEF SPAGHETTI
PRINTABLE BUBBLE UP TACO CASSEROLE RECIPE
Bubble Up Taco Meat Casserole
Ingredients
- 1 lb. lean ground beef any ground meat will work in this recipe
- 1 10- count roll canned biscuits
- 1 oz. pkg. taco seasoning
- 1 1/3 cups your favorite salsa
- 1/2 medium purple onion diced
- 1 red and 1 orange sweet bell peppers seeds and membranes removed, diced
- 1 cup shredded cheddar cheese
- 2 green onions green parts only, chopped
- Your favorite toppings such as chopped cilantro, salsa, sour cream, etc, optional
Instructions
- Preheat the oven to 350 degrees F. In a skillet over medium heat, brown the ground beef with the taco seasoning until fully cooked throughout; drain any fats that accumulate, then stir in the salsa.
- Use your kitchen shears or a knife to cut each biscuit into 8 pieces, then place half of these biscuit pieces into a greased 9×13 baking dish in a single layer across the bottom.
- Top the layer of biscuits with half of the prepared meat mixture, half of the peppers and onions, and then half of the shredded cheese. Repeat the layers, finishing with the cheese on top. (If using green onions, sprinkle these over the top of the cheese as part of the last layer.)
- Loosely cover the baking dish with foil. Bake the casserole on the center oven rack for 30-35 minutes; remove the foil and continue to bake for 15 additional minutes.
- Let the casserole rest for 5 minutes then cut into squares. Garnish with your favorite toppings and serve.
Nutrition
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LET’S GET YOU COOKIN’,
CHEF ALLI
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