Mar 13, 2012

Easy New Mama Enchilada Bake

Normally recipes like this are not my cup of tea.  Biscuits in a can are not biscuits at all, and scare me when I try to get the can to pop (I have the same dread with opening crescent rolls, but their deliciousness outweighs the fearful anticipation factor).

I don't don't if it's the sleep deprivation, a hormone imbalance, or what, but I was overpowered by a desire to try these "Bubble Up Enchiladas" from Pinterest.

I followed the recipe, except didn't use reduced fat products, and added more cheese (thank goodness nursing burns so many calories.   Now, these things are not remotely enchilada like at all, and Hubs was quite baffled when I told him what we were having, then pulled these out of the oven.  His review?  "I can't decide whether I like them or not"


Not the best review of a recipe, but I knew what he meant. Canned biscuits create confusion.

However, I liked them (and think the pizza version would be preferable).  If you are crunched for time, and craving comfort, this would be perfect.

1 pound lean ground beef
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 16 oz can refrigerated biscuits
2 cups shredded Mexican Cheese
Extra Ingredients
Green Onions, Sour Cream and lots of salsa!
Preheat oven to 350 degrees. Brown ground beef and drain. Mix in a can of enchilada sauce and tomato sauce and half of the cheese. Cut the refrigerated biscuits into eighths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 30 minutes until the biscuits are cooked through. Take out of oven and sprinkle the remaining cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

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