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Enchilada Bubble Bake

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Jessica Walker
Created May 6, 2013
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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
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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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  • Step 
    2
    In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
  • Step 
    3
    Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
  • Step 
    4
    In 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.
  • Step 
    5
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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