Taco Bubble Bake

By Valarie

Ingredients

• 1/2 lb lean (at least 80%) ground beef
• 1/2 lb bulk chorizo sausage
• 1 can pinto beans, drained, rinsed
• 1 package Old El Paso® chile and roasted garlic Mexican cooking sauce
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated southern style biscuits
• 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
• 3 cups chopped lettuce
• 2 tomatoes, chopped
• Sour cream

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

Step 1 Heat oven to 350°F.

Step 2 In 10-inch skillet or sauté pan, cook beef over medium-high heat 5 to 8 minutes, stirring occasionally, until thoroughly cooked. Drain if necessary. Pour into ungreased 8-inch square (2-quart) glass baking dish.

Step 3 In same skillet over medium-high heat, cook sausage 5 to 6 minutes, scraping up browned bits as it cooks, until no longer pink. Drain if necessary. Pour into baking dish; stir into beef to combine.

Step 4 Add beans and cooking sauce to beef-sausage mixture; stir to combine.

Step 5 Separate dough into 8 biscuits; arrange over top. Sprinkle with cheese.

Step 6 Bake 25 minutes. Cool 3 to 5 minutes. Serve topped with lettuce, tomatoes and sour cream.














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