Taco Biscuit Bake with Ground Beef
Transform taco night with this easy-to-make Taco Biscuit Bubble Bake! Your favorite taco fillings meet flaky biscuits in a one-pan wonder that's sure to become a family favorite. Perfect for busy weeknights. Give it a try and make dinner extra special tonight!
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Servings: 8
Ingredients
- 1 lb ground beef used 90/10
- 1 medium green bell pepper diced
- 1 small red onion diced
- 1 1 oz packet taco seasoning
- 1 10 oz can red enchilada sauce
- 1 10 oz can rotel drained
- ½ cup salsa
- 2 cups shredded sharp cheddar cheese divided
- 1 16 oz can refrigerated biscuits used Grands 8 count
- Optional* green onions for garnish and taco toppings for serving such as sour cream, salsa, hot sauce, or jalapenos
Instructions
- Preheat oven to 375F and generously spray a 9x13 baking dish with cooking spray.
- Brown the ground beef, peppers and onions in a large skillet over medium heat until the meat is crumbled and cooked through. Drain excess grease.
- Stir in the taco seasoning, enchilada sauce, rotel, salsa and half the cheese until well combined. Set aside.
- Separate biscuits and cut each biscuit into 8 pieces. Place into the bottom of your baking dish.
- Add the meat mixture on top of the biscuits and toss to coat. Make sure the biscuits are arranged in an even layer.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes uncovered until the biscuits are fully cooked through. Allow to cool for 5-10 minutes. Garnish with sliced green onions.
- Slice and serve with your favorite taco toppings, enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months in a ziploc bag.