Taco fiesta bubble up casserole
Taco fiesta bubble up casserole is one of my most well-known recipes; it is bursting with flavor and a supper the whole family will love.
If you follow WW, this recipe yields 6 large portions at 254 calories each or 8 personal points. Unless you substitute turkey or chicken for ground beef, which is a 0PP food for you, this should be the same point for everyone. If you are making any adjustments, please use your WW recipe maker to calculate the right points. At my house, it is already a family favorite. Haha, leftovers are just as good if not better.
For this casserole, what kind of biscuits do you use?
When I used to cross the border into the United States to get groceries and buy cheap biscuits at Walmart, this recipe was the first one I made. They used to offer a four-pack bundle of small biscuit tubes containing ten biscuits and 7.5 ounces each. Since then, it’s harder to find these. Based on what I’ve seen other people post, I think Aldi might sell their own brand. Pillsbury country tea biscuits are available for purchase if you live in Canada as I do. However, because these are larger biscuits, I weigh out 7.5 ounces or about 6-7 biscuits. The next step is to make sure there are enough small pieces to cover the dish. I divide each biscuit in half, cutting each half into six pieces. You should have enough dough pieces for the recipe from this.
Some people have mentioned that not all of the biscuits bake through. This never bothers me, so I wonder if it has something to do with different oven temperatures. You can prebake the dough pieces for five minutes if this occurs.
Taco fiesta bubble up casserole ingredients
- One pound of cooked, extra-lean ground beef
- 1 7.5 oz package of Pillsbury biscuits (10 of the regular-sized biscuits per pack) If you can’t find that size in the 4-pack, you can purchase the larger size and weigh it.)
- 30g of taco seasoning in one package
- 1.3 cups of salsa
- diced peppers, 2 cups I incorporated red, orange, and yellow.
- 1 cup of onion, chopped I employed red onion.
- 1 cup of shredded cheese with less fat I combine three cheeses.
- Garlic, green
- Sour cream without fat as a topping is optional.
- Simmer the taco seasoning and ground beef in a pan on the stove for a few minutes.
- Spray a 9×13-inch casserole dish with cooking spray and set it aside.
- In a bowl, combine the salsa and ground beef.
- After slicing the onion and peppers, divide the biscuits into six equal portions.
- The meat mixture, peppers, onions, and half of the cheese should be placed on top of half of the biscuit pieces in the casserole dish’s bottom. Continue the layers and top them
- with the chopped green onion.
Storing and re-heating
- Remove the foil and bake for an additional 15 minutes after loosely covering with foil. After 5 minutes of cooling, cut into 6 portions.8 personal points, 7sp, or 6 points more per serving. Serve with a dollop of fat-free sour cream (optional). I divided it into six equal portions for storage and reheating. It’s up to you whether you add some sour cream to it. Because I love the heat, I like to add a little Frank’s hot sauce.
- You can freeze this dish either before or after baking, and leftovers can be kept for one to two days in an airtight container in the refrigerator. This dish is suitable if you prefer to prepare meals ahead of time to freeze and bake when ready.