Taco Bubble Bake

By carvalhohm

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 6
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F.

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.

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.

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

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

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

You can substitute ground turkey or ground bison if you want to use a leaner meat.

Prep this dish ahead of time. You can cook the meat, toss it with the beans and cooking sauce, and store it in the fridge. At dinner time, just top with biscuits and cheese and bake!