Why You’ll Love This Recipe
This casserole is quick to assemble using simple ingredients and delivers all the bold flavors of tacos in one comforting dish. The biscuit pieces become light and fluffy while soaking up the savory sauce, and the gooey melted cheese makes every bite irresistible. It’s also easy to customize with your favorite toppings and mix-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Refrigerated biscuit dough
- Ground beef
- Yellow onion, diced
- Garlic, minced
- Taco seasoning
- Diced tomatoes with green chilies
- Black beans, drained and rinsed
- Corn kernels
- Cream cheese, softened
- Sour cream
- Shredded Mexican cheese blend
- Shredded cheddar cheese
- Olive oil
- Salt
- Black pepper
- Chopped green onions, for garnish
- Fresh cilantro, chopped (optional)
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cut the refrigerated biscuit dough into bite-sized pieces and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess grease.
- Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Simmer for 2–3 minutes.
- Mix in the cream cheese and sour cream until smooth and creamy.
- Fold in half of the shredded Mexican cheese blend.
- Gently stir the biscuit pieces into the beef mixture until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining Mexican cheese blend and the cheddar cheese evenly over the top.
- Bake for 30–35 minutes, or until the biscuit pieces are fully cooked and the cheese is melted and golden.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with chopped green onions and fresh cilantro if desired.
Servings and timing
This recipe serves 6–8 people.
- Prep time: 15 minutes
- Cook time: 35 minutes
- Rest time: 10 minutes
- Total time: About 1 hour
Variations
- Chicken Bubble Up: Replace the ground beef with shredded rotisserie chicken.
- Spicy Version: Add diced jalapeños, hot taco seasoning, or pepper jack cheese.
- Vegetarian Option: Omit the beef and use extra black beans, pinto beans, and sautéed vegetables.
- Loaded Taco Casserole: Top with crushed tortilla chips, diced avocado, and salsa after baking.
- Breakfast Style: Use cooked breakfast sausage and scrambled eggs for a brunch variation.
Storage/Reheating
Store leftover Taco Fiesta Bubble Up Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 350°F (175°C) oven until heated through. Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The biscuit texture may soften slightly after freezing but will still be delicious.
FAQs
What is a Bubble Up Casserole?
A Bubble Up Casserole is made with pieces of refrigerated biscuit dough that puff up as they bake, creating a soft, fluffy texture throughout the casserole.
Can I use homemade biscuit dough?
Yes. Homemade biscuit dough works well as long as it’s cut into small, evenly sized pieces.
Can I make this casserole ahead of time?
Yes. Prepare the beef mixture ahead of time, then combine it with the biscuit pieces just before baking for the best texture.
Can I substitute ground turkey?
Absolutely. Ground turkey or ground chicken are excellent lighter alternatives.
What cheese works best?
A Mexican cheese blend, cheddar, Monterey Jack, Colby Jack, or pepper jack all melt beautifully.
Can I add more vegetables?
Yes. Bell peppers, zucchini, mushrooms, spinach, or extra corn are all great additions.
How do I know when the biscuits are fully cooked?
Insert a toothpick into one of the larger biscuit pieces. It should come out clean with no raw dough remaining.
What toppings go well with Taco Fiesta Bubble Up Casserole?
Sour cream, salsa, guacamole, diced tomatoes, shredded lettuce, sliced jalapeños, avocado, green onions, and cilantro are all delicious options.
Can I freeze leftovers?
Yes. Freeze cooled portions in airtight containers for up to 2 months and thaw before reheating.
What side dishes pair well with this casserole?
Serve it with Mexican rice, refried beans, tortilla chips and salsa, corn salad, or a fresh green salad.
Conclusion
Taco Fiesta Bubble Up Casserole is a fun, cheesy, and comforting meal that combines all the flavors of taco night with fluffy baked biscuit pieces in one easy casserole. Perfect for busy families, potlucks, and meal prep, this crowd-pleasing recipe is simple to customize and guaranteed to satisfy. With its bold Tex-Mex flavors and hearty texture, it’s sure to become a favorite addition to your dinner menu.
PrintTaco Fiesta Bubble Up Casserole
Taco Fiesta Bubble Up Casserole is a cheesy, hearty Tex-Mex-inspired casserole filled with seasoned ground beef, fluffy biscuit pieces, creamy sauce, beans, corn, and melted cheese. It’s an easy family-friendly dinner that’s perfect for busy weeknights or potlucks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main Course
- Method: Bake
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 1 can refrigerated biscuit dough, cut into bite-sized pieces
- 1 lb ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded Mexican cheese blend, divided
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Chopped green onions, for garnish
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cut the biscuit dough into bite-sized pieces and set aside.
- Heat the olive oil in a large skillet over medium heat. Cook the diced onion for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook until browned, breaking it into crumbles. Drain excess grease.
- Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Simmer for 2–3 minutes.
- Mix in the cream cheese and sour cream until smooth and creamy.
- Fold in half of the shredded Mexican cheese blend.
- Gently stir the biscuit pieces into the beef mixture until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining Mexican cheese blend and the cheddar cheese.
- Bake for 30–35 minutes, or until the biscuit pieces are cooked through and the cheese is melted and golden.
- Let the casserole rest for 5–10 minutes before serving.
- Garnish with chopped green onions and cilantro if desired.
Notes
- Substitute ground turkey or shredded chicken for the beef if desired.
- Add jalapeños or pepper jack cheese for extra heat.
- Top with crushed tortilla chips, avocado, salsa, or sour cream before serving.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 88 mg
