Recipe: Bubble Up Enchilada Casserole

This recipe is one of Adam's favorites, so I make it a lot. It was orginally from the blog Emily Bites which I read a lot and totally love- Here's the orginal: Emily Bites Recipe. I have made a few tweaks to our tastes. It's so easy, I'm sure your family will gobble it up and ask for it a lot, too!

Ingredients:
- 1/2 lb lean ground beef (we never use a whole pound, and it really is filling with only half)

- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 can reduced fat refrigerator biscuits (I use Grand MultiGrain)
- 1 1/2 cups shredded low fat Mexican Cheese (I use half low fat and half sharp cheddar)

-Handful of cilantro and onion

Directions:
1.    Preheat oven to 350 degrees.
2.    Brown beef in a large skillet and drain if needed, adding onion during browning.
3.    Add the can of enchilada sauce and can of tomato sauce and stir to combine. Add a little bit of cheese to this mixture. Add cilantro as well.
4.    Cut the refrigerated biscuits into fourths and stir them in the meat mixture.
5.    Spray a casserole dish with cooking spray and add the mixture evenly. Top with cheese.  Bake for 25 minutes.

This looks kind of odd in the pan but it will "bubble up" and make it into a casserole. It is SO good and since we only use a 1/2 lb of beef and the multigrain biscuits, it's actually pretty low fat!