Taco Bubble Up Casserole: Biscuit Pieces, Taco Beef, and Melted Cheese

Taco Bubble Up Casserole gets its name from the biscuit pieces that puff up, or “bubble up,” around the taco filling as it bakes. Seasoned ground beef, salsa, and cheese are tossed with quartered refrigerated biscuits, then baked until the biscuits are golden and the cheese is bubbling. It tastes like taco night and a baked casserole at the same time, and it is ready in 45 minutes from start to finish.

More Recipes You May Like

If you like taco dinners, try our Crispy Cheesy Beef Tacos for a classic crispy taco night, and our Loaded Potato Taco Bowl for a taco-flavored bowl with potatoes instead of tortillas.

Why This Recipe Works

• Biscuit pieces bake into soft, golden bites that soak up taco seasoning and salsa without turning soggy.
• The filling is a simple seasoned beef and salsa mixture, so prep stays short.
• Cheese on top and mixed through the dish melts into every serving.
• It bakes in one dish and serves straight from it, which keeps dinner simple.

Ingredients

• 1 lb (450 g) ground beef
• 1 packet (1 oz / 28 g) taco seasoning
• 2/3 cup (160 ml) water
• 1 cup (240 g) salsa
• 1 can (15 oz / 425 g) black beans, drained and rinsed (optional)
• 1 can (16.3 oz / 460 g) refrigerated biscuit dough (8 biscuits)
• 2 cups (225 g) shredded Mexican cheese blend, divided
• 1 cup (150 g) corn kernels, fresh or frozen (optional)
• Sour cream, diced tomatoes, shredded lettuce, and sliced green onions, for serving

(full list in card)

How to Make Taco Bubble Up Casserole

Step 1: Cook the taco beef

Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains. Drain off excess fat, stir in the taco seasoning and water, and simmer for 3 to 4 minutes until thickened. Stir in the salsa, black beans if using, and corn if using, then remove from the heat.

Step 2: Cut the biscuits

Heat the oven to 375 F (190 C). Separate the biscuits and cut each one into 4 pieces. Toss the biscuit pieces with the beef mixture and 1 cup of the cheese in a large bowl until evenly coated.

Step 3: Assemble and top

Spread the mixture in a greased 9 x 13 inch (23 x 33 cm) baking dish in an even layer. Sprinkle the remaining cheese over the top.

Step 4: Bake and serve

Bake for 28 to 30 minutes, until the biscuits are golden brown and cooked through in the center and the cheese is bubbling. Let the casserole rest for 5 minutes, then serve with sour cream, diced tomatoes, shredded lettuce, and green onions.

Tips

• Cut the biscuits small and toss them well so every piece gets coated and bakes evenly.
• Check the center biscuits before serving; if they look doughy, bake for 5 more minutes and tent with foil if the top is already brown.
• Drain the beef well so the dish does not turn watery underneath the biscuits.
• Letting the dish rest for 5 minutes helps the cheese set slightly and makes serving cleaner.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in a 350 F (175 C) oven until steaming hot; the biscuits soften on reheating but still taste good. Freezing is not recommended, since the biscuit texture changes after thawing.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes. Ground turkey works the same way; brown it fully, drain it, and season it exactly as directed. The dish tastes slightly lighter but keeps the same taco flavor.

Can I make it ahead?

You can cook the beef mixture a day ahead and refrigerate it. When ready to bake, reheat the mixture until warm, toss with the biscuit pieces and cheese, and bake as directed, adding a few minutes if the mixture goes in cold.

What toppings work well?

Sour cream, diced tomatoes, shredded lettuce, sliced jalapenos, guacamole, and hot sauce all work well. Set them out so everyone can top their own serving.

How do I know the biscuits are cooked through?

The top should be deep golden and firm, and a piece pulled from the center should be fluffy and cooked inside, not doughy. If in doubt, give the dish 5 more minutes under foil.