Bubble up Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 549.7
- Total Fat: 27.0 g
- Cholesterol: 63.4 mg
- Sodium: 1,344.1 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 6.9 g
- Protein: 24.9 g
View full nutritional breakdown of Bubble up Enchiladas calories by ingredient
Introduction
Love this! Make it almost once a week. I ended up using a cup of frozen corn kernels I had and it turned out well. Use any extra veggies you like. I also make the biscuits a little smaller than fourths, just tear with my hands.The original recipe serves 8, but we love it so much we get about 6 servings out of it instead. Oops! Love this! Make it almost once a week. I ended up using a cup of frozen corn kernels I had and it turned out well. Use any extra veggies you like. I also make the biscuits a little smaller than fourths, just tear with my hands.
The original recipe serves 8, but we love it so much we get about 6 servings out of it instead. Oops!
Number of Servings: 6
Ingredients
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1 lb. lean ground beef
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
1 12 oz can kidney or black beans
1/2 cup 2% shredded cheddar (or whatever) cheese
1 tube reduced fat refrigerator biscuits
Directions
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and a can of beans. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MALLS0114.
Number of Servings: 6
Recipe submitted by SparkPeople user MALLS0114.
Member Ratings For This Recipe
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JILLIAN_155
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CD12119865
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KACIE209
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LA1905
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TRAVEL4DAYZ