It is definitely Hunk of Meat Monday…and today I’m featuring another fantastic recipe from my Gooseberry Patch Cookbook “Dinners on a Dime.”
And I’m also reminding you to head over to my latest blog post and sign up to win a Pink’ed-out Kitchen! That’s right, a pink Kitchenaid complete with accessories! Who can beat a deal like that? Check it out!
But now on to my recipe…this was a great one, but I learned a lesson or two!
Tac-Ole` Bubble Bake
- 2 12-oz. cans refrigerated biscuits, quartered
- 1/2 to 1 lb. ground beef, browned and drained
- 1 1/2 c. salsa
- 1 c. shredded Cheddar cheese
- Optional: sour cream, shredded lettuce, diced tomatoes
Arrange biscuit quarters in the bottom of a 2-quart casserole dish that has been sprayed with non-stick spray. Spread beef (or leftover taco beef) evenly over biscuits. Spoon salsa over beef; top with cheese. Cover with aluminum foil and bake at 350 degrees for 35 to 45 minutes. Garnish as desired. Serves 4 to 6.
- Biscuits – $2.27 each – $4.54 total
- Beef – $2.97
- Salsa – homemade (free!)
- Cheese – $1.97
- Total – $9.48 (6 servings = $1.58 per serving!)
Lessons I learned:
1) Only use ONE layer of biscuits (one bigger container of biscuits will do it, don’t need two!) – Otherwise the biscuits rise to the point of making a mess while baking, then the inner biscuits don’t get done…and let’s just say that it makes a mess and a headache that’s not needed. One layer, one layer only.
2) Put a pan or something under it to catch the overflow…just in case you do something like what’s listed above and it makes a mess. Just a warning. 😉
Although it wasn’t an error-proof attempt (follow directions, Val, follow directions), it was absolutely yummy! And my boys ate it up like crazy!