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Bubble Up Enchiladas

I’ve always been crazy about recipes.  I could spend (and have spent!) hours inside Barnes and Noble with just a notepad and a pen, writing down delicious-sounding recipes from the shelves of awesome cookbooks for sale.  I love looking online for recipes and meal planning ideas, and I really get a kick out of trying new things in the kitchen.  Because I am such a picky eater (hint: see that link above that says “Get To Know Me?”  Click it and scroll down to #6), it is very difficult for me to find recipes that are quick and easy to prepare, but that contain ingredients that I’ll actually eat.  I love tacos, but that’s about as far as I’ll branch out as it pertains to Mexican food.  (Well, that’s not entirely true.  I do like fajitas.  I mean, who doesn’t like fajitas?  And I’ve been known to eat the occasional cheese quesadilla on a Friday here and there during Lent).  I digress.  Most Mexican food is (WAY!!!) too spicy for me, and I am not one for heavily veggie-laden dishes.  So that pretty much leaves me with tacos and fajitas and the occasional cheese quesadilla when it comes to eating Mexican food.  I was happily surprised today to find an enchiladas recipe that looked both easy and delicious, and I couldn’t wait to give it a try!

My hat tip for the delicious Bubble Up Enchiladas recipe goes to Kelly over at Semi Homemade Mom and Steph at Plain Chicken.  If you like Mexican food, you will LOVE this recipe!  And it really couldn’t be easier to prepare!  If you try it out, please let me know!  I’d love to know your thoughts.

Bubble Up Enchiladas

1 pound of ground beef
1 packet of taco seasoning (I used Taco Bell)
1 can (8 oz.) of tomato sauce
1 can (10 oz.) of enchilada sauce (I used Old El Paso Mild, and it had just a tiny bit of a kick)
2 cups of shredded cheddar cheese
1 can of Pillsbury Grands refrigerated biscuits
OPTIONAL:  sour cream, salsa, additional shredded cheese

Preheat your oven to 350 degrees.

Cook the ground beef in a skillet until brown.  Drain off the fat.  Return the beef to the pan and add the taco seasoning, tomato sauce, and enchilada sauce.  Cut each Grands roll into fourths and add them to the pan along with 1 cup of shredded cheese.  Gently stir the mixture to combine.  Pour into a greased 9″-by-13″ pan and bake for about 25 minutes. 

Remove the enchiladas from the oven.  Sprinkle the remaining cheese on the top and bake for an additional 10 minutes or until the cheese is melted.

Editorial Jen Note:  Being so new to enchiladas (and so picky and anti-spicy food), I did some research on enchilada sauce online.  The reviews for the Old El Paso weren’t good, so I was hesitant to buy it.  However, it was either that brand or store brand (which didn’t look good from the review of the ingredients), so I went with it.  I realize I am an enchiladas newbie, but I thought the sauce was pretty good!  You may have an enchilada sauce you like better, which is totally fine.  Alternatively, you could also just make your own homemade sauce.  Emeril has an awesome-sounding recipe!)


  1. […] thing!  After the success of Wednesday night’s Bubble Up Enchiladas (they were so, so incredibly good!), I decided to head back to Plain Chicken and see what other […]

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