Bubble Up Enchiladas: Your Ultimate Easy Ground Beef Casserole for Weeknight Mexican Feasts
For home cooks everywhere, the quest for a truly satisfying yet effortless weeknight meal is a never-ending journey. And when that meal can also comfortably feed a family and bring a smile to everyone’s face, it’s a culinary triumph. That’s why I’m always on the lookout for fantastic casserole recipes, and this one hits all the right notes! Combining the comforting flavors of Mexican cuisine with the ultimate ease of a casserole, these Bubble Up Enchiladas are destined to become a staple in your kitchen. Featuring savory ground beef, hearty black beans, a rich enchilada sauce, fluffy biscuits, and generous amounts of melted cheese, it’s an undeniable winner that simplifies dinner without sacrificing flavor.
My readers frequently ask for two things: “Easy Weeknight Meals” and “Casseroles.” This particular dish perfectly delivers on both fronts. Not only is it incredibly simple to prepare, requiring minimal fuss and effort, but it’s also packed with the vibrant, zesty flavors of Mexican food – a cuisine that consistently brings me immense joy. There’s just something about a hearty, cheesy, saucy Mexican dish that brightens any day, and this casserole embodies that happiness in every bubbling bite. It’s truly an ideal solution for those busy evenings when you crave homemade comfort but are short on time.
I owe a huge thank you to The Hobo Kitchen for introducing me to the concept behind this magnificent recipe. Ellie’s delightful blog was my November assignment for the wonderful The Secret Recipe Club. For those unfamiliar, The Secret Recipe Club is a fantastic online community where food bloggers are secretly assigned another member’s blog each month. The challenge is to choose a recipe, make it, and then reveal it on a specific day. It’s a fantastic way to discover new blogs, experiment with different cuisines, and connect with fellow food enthusiasts. I was particularly excited to be assigned Ellie’s blog, as her recipes consistently caught my eye on reveal days with their creativity and delicious appeal. Her culinary style is both inviting and inspiring.
Ellie’s personal story is as rich and diverse as her recipes. Born in the beautiful Bahamas, she moved to the U.S. when she was 16 and now resides in Hoboken, New Jersey – a nod to her blog’s charming name, The Hobo Kitchen. She’s been sharing her passion for food through her blog since 2008, cultivating a wide array of recipes that reflect her unique background and culinary adventures. Trust me when I say, choosing just one recipe from her extensive collection was a delightfully difficult task! So many tempting options vied for my attention, each one promising a delicious experience.
Among the other fantastic recipes that begged to be made were her refreshing Pineapple Sangria, a vibrant drink perfect for any gathering; the decadent Bahamian Rum Cake, which sounds like a little slice of tropical paradise; and her sophisticated Prosciutto Wrapped Apples, an elegant appetizer that perfectly balances sweet and savory notes. Each of these showcased Ellie’s versatility and passion for diverse flavors. However, in the end, I found myself repeatedly drawn back to her Bubble Up Enchiladas. The concept of a deconstructed enchilada baked with flaky biscuits sounded too ingenious and comforting to pass up. I decided to make a couple of minor adjustments to suit my family’s preferences, opting for hearty ground beef instead of chicken and substituting black beans for corn. These simple changes elevated the dish to new heights, making it incredibly flavorful and satisfying!
What makes these Bubble Up Enchiladas so special is their ingenious simplicity and the delightful textural contrast. Unlike traditional enchiladas that require rolling individual tortillas, this casserole streamlines the process significantly. The name “Bubble Up” comes from the way the refrigerated biscuit pieces puff up and meld with the rich sauce and cheese as it bakes, creating a wonderfully soft, bready, and cheesy foundation for the hearty filling. It’s like a delicious, deconstructed enchilada, offering all the beloved flavors without the extra effort.
The magic begins with a simple can of refrigerated biscuits. These convenient dough rounds are quickly cut into quarters – a task even younger kitchen helpers can enjoy – and then artfully scattered across the bottom of a prepared baking dish. A generous sprinkling of a cup of shredded Mexican cheese blend goes over the biscuit pieces, ensuring that every bite will be infused with cheesy goodness. This cheesy biscuit layer forms the delightful “bubble up” base, absorbing the savory sauces and becoming wonderfully tender as it bakes.
Next, the rich and flavorful ground beef and black bean mixture, simmered in a vibrant enchilada and tomato sauce, is lovingly poured over the biscuit and cheese base. This hearty filling permeates the biscuit pieces, infusing them with savory, zesty flavors. The casserole then goes into the oven, where it bakes for approximately 30 minutes, allowing the biscuits to cook through and puff up, and the flavors to meld beautifully. The aroma filling your kitchen at this stage is truly irresistible!
To finish, the casserole is pulled from the oven and topped with the remaining cup of shredded Mexican cheese. It’s then returned to the heat for a few more minutes, just long enough for the cheese to melt into a glorious, gooey, golden-brown blanket. The final touch before serving, if desired, is a sprinkle of fresh green onions, adding a pop of color and a mild, fresh bite that perfectly complements the rich casserole. This super good family meal is not only simple to make but also bakes in just over 30 minutes, making it an ideal choice for any busy evening.
These Bubble Up Enchiladas are incredibly versatile, allowing for easy customization to suit your family’s tastes. If you prefer chicken, simply swap the ground beef for cooked, shredded chicken. For a vegetarian option, you could use crumbled plant-based meat substitutes or add extra black beans and corn, perhaps even some sautéed bell peppers and zucchini. Spice lovers can easily increase the red pepper flakes or even stir in some chopped jalapeños for an extra kick. You can also experiment with different types of cheese – a sharp cheddar, Monterey Jack, or even a spicier pepper jack would all work wonderfully. Don’t forget the garnishes! Besides green onions, a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, diced avocado, or even a side of your favorite salsa can take this dish to the next level.
The beauty of this ground beef and biscuit casserole lies not just in its speed and ease, but also in its ability to satisfy diverse palates. It’s comfort food that feels special, yet comes together with minimal stress. Perfect for a cozy family dinner, a casual gathering with friends, or even a potluck contribution, it’s a recipe that delivers big on flavor and convenience. So, next time you’re wondering what to make for dinner, remember these Bubble Up Enchiladas – a true weeknight wonder!
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Print Recipe
Bubble Up Enchiladas
Ingredients
- 1 1/2 pounds lean ground beef
- 1/4 cup chopped yellow onion
- 1/2 cup black beans drained and thoroughly rinsed
- 1 10 ounce can red enchilada sauce (or use your favorite homemade version)
- 1 8 ounce can tomato sauce
- 1 16 ounce can refrigerated biscuits (such as Grands! flaky biscuits)
- 2 cups shredded Mexican cheese blend divided into two 1-cup portions
- 1-2 teaspoons red pepper flakes optional, adjust to your preferred spice level
- Green onion slices for serving for garnish, if desired
Instructions
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Begin by preheating your oven to 350 degrees F (175 degrees C). Lightly spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
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In a large skillet over medium-high heat, brown the ground beef with the chopped onions until the beef is fully cooked and the onions are softened. Carefully drain any excess grease from the skillet. Stir in the drained and rinsed black beans, then add both the enchilada sauce and tomato sauce. Mix well to thoroughly combine all ingredients and bring the mixture to a gentle simmer. If using, stir in the red pepper flakes now to infuse their warmth.
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Open the can of refrigerated biscuits and cut each biscuit into quarters. Arrange these biscuit pieces in a single layer at the bottom of your prepared 9×13 inch baking dish. Evenly sprinkle 1 cup of the shredded Mexican cheese over the biscuit pieces.
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Carefully pour the hot meat and bean mixture evenly over the biscuit and cheese layer in the baking dish, ensuring the biscuits are well covered by the sauce and filling.
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Place the baking dish in the preheated oven and bake for 30 minutes, or until the biscuits are visibly cooked through, golden around the edges, and puffed up beautifully. The casserole should be bubbling around the sides.
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Remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top. Return the dish to the oven and continue baking for another 5-10 minutes, or until the cheese is completely melted and bubbly, with a slight golden hue.
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Allow the Bubble Up Enchiladas to stand for about 10 minutes before serving. This resting time helps the casserole set and makes for easier serving. Garnish with fresh green onion slices, if desired, for a burst of fresh flavor and color. Serve hot and enjoy!
Notes
Nutrition
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