Enchilada Bubble Bake

Name: Enchilada Bubble Bake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams cans each) Pillsbury® refrigerated biscuits; 425 grams can Progresso® black beans, drained; 227 grams can tomato sauce; 283 grams can Old El Paso® enchilada sauce; 454 grams lean (at least 80%) ground beef; 113 grams cup shredded Mexican cheese blend

You can never have too many main course recipes, so give Enchilada Bubble Bake a try. One portion of this dish contains around 31g of protein, 21g of fat, and a total of 522 calories. This recipe serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up biscuits, beans, ground beef, and a few other things to make it today. To use up the biscuits you could follow this main course with the Biscuits cake as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

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Cooking Spray

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Glass Baking Pan

Oven

Frying Pan

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink.

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Beef

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Frying Pan

Drain, if necessary.

Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.

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Biscuits

Dough

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Pizza Cutter

In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces.

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Enchilada Sauce

Tomato Sauce

Biscuits

Beans

Beef

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Bowl

Spread mixture evenly in baking dish.

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Spread

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Baking Pan

Sprinkle cheese over top.

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Cheese

Bake 25 to 30 minutes.

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Oven

Let stand 5 minutes before serving.

Equipment

Ingredients

Servings:

425grams

cans each) Pillsbury® refrigerated biscuits 425grams

can Progresso® black beans, drained 227grams

can tomato sauce 283grams

can Old El Paso® enchilada sauce 454grams

lean (at least 80%) ground beef 113grams

cup shredded Mexican cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.