Ground beef, black beans, enchilada sauce, biscuits and cheese — great casserole that is super easy!
I have been doing my part to give my readers more casseroles to choose from. Whenever I ask them what they want more of, the top answers are typically “Easy Weeknight Meals” or “Casseroles.” This one covers BOTH bases — AND it’s Mexican, so that makes me even happier. Mexican food always makes me happy!
I have The Hobo Kitchen to thank for this recipe. Ellie’s blog was my November assignment for The Secret Recipe Club. I was excited to have been assigned it, because her recipes are always some of the first I notice on reveal days. Ellie was born in the Bahamas, and moved to the U.S. when she was 16. She resides in Hoboken, NJ (hence the name) and had been blogging since 2008. She has a wide array of recipes, and trust me when I tell you it was hard to choose one. Other recipes that begged for my attention were her Pineapple Sangria, the Bahamian Rum Cake and her Prosciutto Wrapped Apples. In the end, I kept going back to the Bubble Up Enchiladas. I made a couple of slight changes, using ground beef instead of chicken, and black beans instead of corn – it was very tasty!
The recipe starts off with a can of refrigerated biscuits. Cut into quarters and then sprinkled with cheese.
The meat/bean mixture is then poured over the top, baked until the biscuits are cooked through, then topped with more cheese and baked some more. We sprinkled the top with some green onions before we ate it.
Super good family meal that is simple to make, and bakes in a little over 30 minutes.
- 1 1/2 pounds ground lean ground beef
- 1/4 cup chopped onions
- 1/2 cup black beans, drained and rinsed
- 1 (10 ounce can) enchilada sauce (or your own homemade)
- 1(8 ounce) can tomato sauce
- 1 (16 ounce can) refrigerator biscuits
- 2 cups shredded Mexican Cheese, divided
- 1-2 teaspoons red pepper flakes, optional (I used one)
- Green onion slices for serving, if desired
Preheat oven to 350 degrees F. spray a 9x13 baking dish with non-stick cooking spray.
Brown the ground beef with the onions in a skillet. Drain excess grease. Add the black beans. Add the tomato and enchilada sauce. Stir to combine.
Cut biscuits into quarters. Lay in the bottom of prepared dish. Sprinkle with 1 cup cheese.
Pour meat mixture over biscuits.
Bake for 30 minutes, or until biscuits are cooked through.
Sprinkle with remaining cheese and bake until melted.
Let stand for 10 minutes before serving, sprinkle with green onions if desired.
Next time, I am going to sprinkle black olives over the top! 🙂 YUM!
Amount Per Serving: Calories: 458 Total Fat: 26g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 137mg Sodium: 682mg Carbohydrates: 12g Fiber: 3g Sugar: 4g Protein: 44g
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