Raise your hand if you think casseroles are the best thing since sliced bread. *Raises hand* I make a minimum of one a week now, but growing up, I hated casseroles. We had them all the time because my dad loves them, but I was never a fan of tater tot hotdish, South Dakota dinner, or goulash, and they were all in regular rotation when I was little. It wasn’t until I was older and began making my own casseroles that I fell in love with them.
I love the simplicity of casseroles… brown some meat, cook some noodles, add a sauce of some sort and some cheese, and then toss whatever else you can think of in the pan. You often don’t even need a recipe. Then put it in the oven and forget about it for 30 minutes. And BAM, just like that, you’ve got warm, gooey comfort food at it’s finest.
This is the first time I’ve ever tried a casserole using biscuits instead of noodles as the grain, and I have to admit that I was pleasantly surprised. The bits of biscuit rise up in the oven into these little puffballs that are strangely satisfying to bite into. The original recipe called for a can of black beans, but I hate beans so I left them out. I’m sure it would taste just as good with them in, assuming you like beans. Also, if you plan on adding any red pepper flakes, make sure you go easy! It’s already pretty spicy with the enchilada sauce and the pepper jack cheese and it seems to get even spicier when you reheat it. The hubby and I love spicy foods though, so we had no complaints.
To me, the best part of this casserole is that you get a huge serving of food while still keeping the calories low! I already have plans to try this again with a pizza flair. I’d also like to try it again with shredded chicken instead of the ground turkey. I’ll let you guys know how those go once I get around to trying them.
Bubble Up Enchilada Bake
- 1 (7.5 oz) can refrigerator biscuits, cut into quarters (I used Pillsbury homestyle biscuits)
- 1 pound extra lean ground turkey (I use 99% lean)
- 1 (10 oz) can enchilada sauce
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, rinsed and drained (optional)
- 1/2 cup (1.5 oz) reduced fat pepper jack cheese
- 1/2 cup (1.5 oz) reduced fat cheddar cheese
- Red pepper flakes, to taste (optional)
- Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray. Spread cut biscuits evenly inside dish. Set aside.
- Brown turkey in a large skillet or sauté pan. Drain fat.
- Add enchilada sauce, tomato sauce, and red pepper flakes, if desired, to turkey. Add black beans to mixture, if desired. Mix well.
- Pour meat/sauce combination evenly over cut biscuits.
- Bake uncovered for 25 minutes. Remove dish from the oven and sprinkle cheeses evenly on top. Return to oven and bake for an additional 10 minutes, or until cheese has melted.
Inspired by: Emily Bites