Bubble Up Enchilada Casserole

This recipe comes from Lisa Wells of Salt Lake City, Utah, who is a former high school classmate of mine. It's fun connecting with old friends on Facebook, and when I saw this posted on her page I decided to give it a try - YUM! It's a very easy recipe and if a meal can look cute, this is one of them. The little pieces of biscuit "bubble up" into bite-size morsels. This was a thumbs up for all members of my family. I hope you enjoy it as well!

Ingredients:
1/4 C. onion, chopped
1 clove garlic, minced
1 tsp. canola oil
1 lb. lean ground beef
salt and pepper, to taste
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce
2 cans refrigerator biscuits
1 1/2 C. shredded cheese

Directions:
Preheat oven to 350 degrees. Add oil to a skillet on medium high and saute the onion and garlic, add ground beef, salt and pepper and brown the meat. If necessary, drain oil. Add enchilada sauce and tomato sauce, warm through and pour the mixture in a greased 9x13 casserole dish. Open cold biscuits and cut each into four pieces and add these to the pan. Roll them around enough to get sauce on them, but make sure they lay on top to ensure thorough baking. Bake for 11 minutes, or until biscuits are golden. Top with cheese and bake for another 2 minutes. Enjoy! Serves 8, or 6 large servings.

When I made this, it was from memory. I didn’t add the tomato sauce, and I thought it turned out just great. Also, I used mozzarella cheese because that’s what I had on hand – when I make it again, I’ll try Colby-Jack cheese. The original recipe called for ground turkey and reduced-fat biscuits; she also added taco seasoning to the meat.