Taco Bubble Bake

Blogger Carrian Cheney of Sweet Basil cooks up a weeknight taco bake that’s super easy for the kids to help make.

  • prep time 10 min
  • total time 35 min
  • ingredients 9
  • servings 6

Ingredients

1/2
lb lean (at least 80%) ground beef
1/2
lb bulk chorizo sausage
1
can pinto beans, drained, rinsed
1
package Old El Paso™ chile and roasted garlic Mexican cooking sauce
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated southern style biscuits
2
cups shredded Colby-Monterey jack cheese blend (8 oz)
3
cups chopped lettuce
2
tomatoes, chopped
Sour cream
  • 1 Heat oven to 350°F.
  • 2 In 10-inch skillet or sauté pan, cook beef over medium-high heat 5 to 8 minutes, stirring occasionally, until thoroughly cooked. Drain if necessary. Pour into ungreased 8-inch square (2-quart) glass baking dish.
  • 3 In same skillet over medium-high heat, cook sausage 5 to 6 minutes, scraping up browned bits as it cooks, until no longer pink. Drain if necessary. Pour into baking dish; stir into beef to combine.
  • 4 Add beans and cooking sauce to beef-sausage mixture; stir to combine.
  • 5 Separate dough into 8 biscuits; arrange over top. Sprinkle with cheese.
  • 6 Bake 25 minutes. Cool 3 to 5 minutes. Serve topped with lettuce, tomatoes and sour cream.
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