If you’re craving a fun, hearty, and totally delicious dinner that practically makes itself, you’ve got to try this Taco Bubble Up Recipe. I absolutely love how this dish bursts with bold Mexican flavors combined with fluffy, buttery biscuit bites, all bubbling together under a blanket of melty cheese. It’s one of those recipes that feels special yet is so simple to pull off, making it perfect for busy weeknights or casual gatherings.
When I first tried this, I was blown away by how easy it was to customize while still giving me that comforting taco dinner I adore. Whether you’re feeding hungry kids, throwing a last-minute taco night, or just want an effortless meal that impresses, you’ll find that this Taco Bubble Up Recipe ticks all the boxes—quick prep, minimal fuss, maximum flavor.
Why You’ll Love This Recipe
- Easy Weeknight Dinner: This Taco Bubble Up Recipe comes together quickly with pantry staples and keeps things stress-free in the kitchen.
- Crowd-Pleaser: Everyone, from kids to adults, raves about the cheesy, savory layers and biscuit bites—perfect for feeding a crowd.
- Flexible and Customizable: You can swap out ingredients or add your favorite toppings to make it your own.
- Comfort Food at Its Best: It’s like your classic taco got a cozy upgrade with fluffy biscuits and bubbly goodness.
Ingredients You’ll Need
Getting the ingredients just right is key to this Taco Bubble Up Recipe’s success. Each component layers flavor and texture, from the savory seasoned beef to the flaky biscuits that soak up all those taco juices.
- Ground beef: I use 80/20 for the best flavor and juiciness; leaner beef can make it a bit dry.
- Taco seasoning packet: Choose your favorite brand or homemade blend for that essential taco spice.
- Enchilada sauce: Adds a rich, slightly smoky base that makes the taco filling saucy and delicious.
- Diced tomatoes with green chilies (Rotel): These bring a little kick and extra zest to the mix—don’t skip them!
- Pillsbury homestyle grands biscuits: Biscuit pieces create that signature “bubble up” effect—homestyle grands work best for fluffiness.
- Colby jack cheese: Melts beautifully, giving you gooey, cheesy goodness on top.
- Your favorite taco toppings: Think sour cream, diced avocado, shredded lettuce, or pickled jalapeños to dress things up.
- Fresh cilantro (optional): I love adding a sprinkle at the end for a fresh, bright note.
Variations
One great thing about this Taco Bubble Up Recipe is how easy it is to personalize. I often switch up the protein or add extra veggies, so feel free to make it your own—it’s always tasty.
- Ground turkey or chicken: I swapped in ground turkey when I wanted a lighter option, and it still came out juicy and flavorful with the seasoning.
- Vegetarian version: Use black beans or a meatless crumbles alternative to keep it hearty without meat.
- Spicy kick: Add chopped jalapeños or a splash of hot sauce to the filling for extra heat—my family loves it this way.
- Cheese swaps: Monterey Jack, pepper jack, or a Mexican blend work wonderfully if you want variety.
How to Make Taco Bubble Up Recipe
Step 1: Brown the Beef Just Right
Start by heating a large skillet over medium-high heat and cooking your ground beef until it’s browned and crumbled, about 8-10 minutes. You want to make sure there’s no pink left, but be careful not to overcook so it doesn’t dry out. Once it’s done, drain the excess fat really well to keep the dish from getting greasy.
Step 2: Build the Flavor Base
Next, stir in the taco seasoning, enchilada sauce, and the diced tomatoes with green chilies. The combination of these three really gives the filling that iconic taco flavor with just a touch of sauciness that keeps everything moist and delicious. Remove the skillet from heat and set it aside.
Step 3: Prep the Biscuits and Mix
Cut each biscuit into eighths—this creates those cute little “bubbles” that puff up in the oven. Toss those biscuit pieces into a large mixing bowl, then gently fold the warm taco meat mixture in with the biscuits. Be gentle here so you don’t squish them; you want each biscuit piece to soak up some of the filling but still hold some shape.
Step 4: Bake to Bubbling Perfection
Transfer the whole mixture into a sprayed 9×13-inch baking dish and spread it out evenly. Sprinkle the shredded cheese all over the top in one beautiful layer. Bake uncovered at 375°F for 25-30 minutes until you see the edges bubbling and the cheese is golden and melty. Let it rest for about 10 minutes before serving to let everything set up a bit.
Pro Tips for Making Taco Bubble Up Recipe
- Drain the Beef Well: Removing excess grease after browning ensures your dish isn’t oily, keeping the biscuits light and fluffy.
- Don’t Overmix the Biscuits: Folding gently prevents biscuit pieces from turning into a dough blob, so you keep that satisfying texture.
- Watch the Cheese: For perfect browning, keep an eye on the oven during the last 5 minutes so it doesn’t burn.
- Let It Rest: Cooling for 10 minutes helps everything set so you can serve neat slices instead of a gooey mess.
How to Serve Taco Bubble Up Recipe
Garnishes
I usually top mine with dollops of sour cream and some diced avocado for creaminess. A sprinkle of shredded lettuce or fresh cilantro adds brightness, and if you’re feeling bold, a few slices of pickled jalapeños bring a perfect tangy kick. These garnishes elevate the dish and add fresh textures that I love.
Side Dishes
This Taco Bubble Up Recipe pairs beautifully with a simple side of Mexican rice or black beans. A fresh corn salad or even some crunchy tortilla chips with guacamole rounds out the meal perfectly. Trust me, the leftovers of this one beg to come back with some zesty sides!
Creative Ways to Present
For a fun twist at a party, I’ve served this in individual ramekins for personal “bubble up” servings that look adorable and keep portions tidy. Another favorite is layering it in a clear glass baking dish so guests can see all the cheesy, bubbly layers—a total showstopper!
Make Ahead and Storage
Storing Leftovers
I store any leftover Taco Bubble Up Recipe in an airtight container in the fridge for up to 3 days. It reheats well and still tastes fresh, which is great when you want a quick lunch or dinner without fuss.
Freezing
You can freeze this dish, too! I recommend freezing before baking—just prepare the mixture in your baking dish, cover it really well with foil, and freeze. When you’re ready, bake straight from frozen, adding extra time to the cooking process. It’s a lifesaver for busy weeks.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes to keep the biscuits from getting soggy. You can cover the dish loosely with foil so the cheese doesn’t dry out. I avoid microwaving because the texture just isn’t the same.
FAQs
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Can I make Taco Bubble Up Recipe gluten-free?
Absolutely! Swap the biscuit dough for a gluten-free biscuit or biscuit-style topping. There are many great gluten-free biscuit mixes available that will still bubble up nicely in the oven.
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What can I use instead of Pillsbury homestyle grands biscuits?
If you don’t have biscuit dough handy, crescent roll dough or even puff pastry can work, though the texture will be slightly different. Homemade biscuit dough works great too if you want a fresh-from-scratch feel.
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Is Taco Bubble Up Recipe freezer-friendly?
Yes, this recipe freezes well if you prepare it ahead of time and freeze before baking. Just bake it straight from frozen, adding extra bake time to ensure it heats through evenly.
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Can I make this recipe vegetarian?
Definitely! Replace the ground beef with beans, lentils, or a plant-based meat substitute and use a vegetarian-friendly taco seasoning and sauce. It’s delicious and just as satisfying.
Final Thoughts
This Taco Bubble Up Recipe is one of those meals that feels like a warm hug on a plate—comforting, cheesy, and full of flavor with minimal effort. I love sharing it with family and friends because it’s easy to make, always a hit, and perfect for any night of the week. Give it a try, and I’m sure you’ll find yourself adding it to your regular dinner rotation just like I have.
Print
Taco Bubble Up Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
Taco Bubble Up is a quick and delicious one-pan meal that combines seasoned ground beef, chunks of flaky biscuit dough, and melted colby jack cheese baked together in a savory enchilada sauce and diced tomato mixture. Perfect for a casual weeknight dinner, this casserole is easy to prepare and customizable with your favorite taco toppings. Served warm, it delivers comforting, hearty flavors with the convenience of a simple skillet to oven bake method.
Ingredients
Meat and Sauce
- 1 pound ground beef (80/20)
- 1 ounce packet taco seasoning
- 10 ounce can enchilada sauce
- 10 ounce can diced tomatoes with green chilies (Rotel)
Dough and Cheese
- 2 (6 ounce) cans Pillsbury homestyle grands biscuits
- 8 ounce block colby jack cheese, shredded
Toppings and Garnish
- Your favorite taco toppings (such as sour cream, lettuce, tomatoes, jalapeños, avocado, etc.)
- Fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray to ensure easy removal after baking.
- Cook the ground beef: In a large skillet over medium-high heat, brown and crumble the ground beef, cooking for 8-10 minutes until fully cooked and no pink remains. Drain excess fat to keep the dish from being greasy.
- Add seasoning and sauces: Stir in the taco seasoning, enchilada sauce, and diced tomatoes with green chilies (Rotel) into the cooked beef. Mix well and remove from heat to let the flavors meld.
- Prepare the biscuit dough: Cut each biscuit into 8 pieces and place the biscuit chunks in a large mixing bowl.
- Combine biscuit and meat mixture: Add the taco meat mixture to the bowl with biscuit pieces. Gently fold the mixture together so the biscuit chunks are coated but not overly mashed.
- Assemble in baking dish: Transfer the combined mixture evenly into the prepared 9×13 baking dish. Spread out to create an even layer.
- Add cheese topping: Sprinkle the shredded colby jack cheese evenly over the top of the biscuit and meat layer to add a flavorful melted crust.
- Bake: Place the dish into the preheated oven and bake uncovered for 25-30 minutes, until the edges are bubbly, the cheese is melted and slightly browned, and the biscuit dough is completely cooked through.
- Cool and serve: Allow the casserole to cool for about 10 minutes to let it set. Serve warm topped with your favorite taco toppings and optionally garnish with fresh cilantro for a burst of freshness.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- For a spicier dish, use a hot enchilada sauce or add extra diced jalapeños.
- Using refrigerated biscuit dough cuts down prep time and helps add a fluffy texture to the casserole.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
