Enchilada Bubble Bake
Jessica Walker
Created May 6, 2013
Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit "bubbles" in a not-too-spicy sauce.
Enchilada Bubble Bake
- Prep Time 15 min
- Total 50 min
- Servings 6
- Ingredients 6
Ingredients
- 1 lb lean (at least 80%) ground beef
- 2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits
- 1 can (15 oz) Progresso™ black beans, drained
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (8 oz) tomato sauce
- 1 cup shredded Mexican cheese blend (4 oz)
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
-
Step2In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
-
Step3Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
-
Step4In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
-
Step5Bake 25 to 30 minutes. Let stand 5 minutes before serving.
Nutrition
460
Calories
17g
Total Fat
26g
Protein
52g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 1/2g
- Cholesterol
- 65mg
- 21%
- Sodium
- 1330mg
- 55%
- Potassium
- 480mg
- 14%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 6g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 25%
- 25%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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