Bubble Up Enchilada Casserole

Posted Thursday, May 3rd 2012 at 4:02pm

By Kelli Bamforth
Nothing beats a warm, cheesy casserole dish with minimal prep time and easy cleanup. No muss, no fuss. And as a busy working woman, sometimes (OK, well, all the time) I want to take the easy route after a long day at the office, versus attempting a complicated meal with an ingredient list as long as my arm.
I really loved the flavors of this dish. It completely satisfies any craving for Mexican food without an outrageously high fat content. I was satisfied with one serving but went back for more just because it was so delicious!
The only thing I changed from the original recipe is using 5 oz. hot enchilada sauce and 5 oz. mild enchilada sauce to make the 10 oz. called for in the recipe. The hot sauce gave it an extra kick, although the flavors would have been great as originally presented.
One tip: when quartered, the raw biscuits stick together and are hard to combine with the meat mixture. I would recommend transferring the meat mixture to the casserole dish and then adding the biscuit pieces one at a time. Just throw them in and make sure they’re submerged in the mixture. This ensures the pieces are scattered throughout the dish instead of concentrated in one area.
I enjoyed this with a dollop of sour cream on top, which added a cool contrast to the little bit of heat from the hot enchilada sauce. Enjoy!
Bubble Up Enchilada Casserole (makes six servings)
Source: Emily Bites

1 1/4 lbs extra-lean ground turkey
10 oz. can mild enchilada sauce
8 oz. can tomato sauce
15 oz. can black beans, drained and rinsed
1 (7.5 oz) can refrigerator biscuits, cut into quarters
1 cup shredded low-fat Mexican cheese

Preheat the oven to 350°F. Lightly mist a 9x13” baking dish with cooking spray and set aside. Brown turkey in a large skillet or sauté pan. Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.

Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top, then bake an additional 10 minutes. Let stand for five minutes before serving.


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