Taco Bubble Bake

Taco Bubble Bake

Ingredients

1/2 lb lean (at least 80%) ground beef
1/2 lb bulk chorizo sausage
1 can pinto beans, drained, rinsed
1 package Old El Paso™ chile and roasted garlic Mexican cooking sauce
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated southern style biscuits
2 cups shredded Colby-Monterey jack cheese blend (8 oz)
3 cups chopped lettuce
2 tomatoes, chopped
Sour cream

Steps

1 Heat oven to 350°F.
2 In 10-inch skillet or sauté pan, cook beef over medium-high heat 5 to 8 minutes, stirring occasionally, until thoroughly cooked. Drain if necessary. Pour into ungreased 8-inch square (2-quart) glass baking dish.
3 In same skillet over medium-high heat, cook sausage 5 to 6 minutes, scraping up browned bits as it cooks, until no longer pink. Drain if necessary. Pour into baking dish; stir into beef to combine.
4 Add beans and cooking sauce to beef-sausage mixture; stir to combine.
5 Separate dough into 8 biscuits; arrange over top. Sprinkle with cheese.
6 Bake 25 minutes. Cool 3 to 5 minutes. Serve topped with lettuce, tomatoes and sour cream.