Cheesy Mexican Bubble Bake

Cheesy Mexican Bubble Bake
Cheesy Mexican Bubble Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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