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Cheesy Mexican Bubble Bake


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  • 1 container (18 oz) refrigerated taco sauce with seasoned ground beef or shredded chicken
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits or 1 can (17.3 oz) Pillsbury® Grands!® refrigerated golden corn biscuits
  • 1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz)
  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
  • 1 can Green Giant Mexicorn corn
  • Shredded lettuce, chopped tomatoes, sour cream, sliced ripe olives and/or green onions, if desired



Step 1

Heat oven to 375°F. Microwave ground beef as directed on container. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
Separate dough into 8 biscuits. Cut each into 8 pieces; add to ground beef in dish. With rubber spatula, stir gently until pieces are coated; spread evenly.
Bake about 20 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle cheese over top; bake 5 to 10 minutes longer or until cheese is bubbly. Top individual servings with salsa and desired toppings.

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