Cheesy Mexican Bubble-Up Bake


  • 1 lb lean (at least 80%) ground beef, cooked, drained
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 2/3 cup water
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
  • 1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz)
  • Additional salsa, shredded lettuce, chopped tomatoes, sour cream and/or sliced ripe olives if desired


1 _ Heat oven to 375°F. In medium skillet, cook ground beef, taco seasoning mix and water until thickened; stir in the 1/2 cup salsa. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.

2 _ 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.

3 _ 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 with additional salsa and desired toppings.