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Monday, October 14, 2019

Enchilida Bubble Cake

lb lean (at least 80%) ground beef

cans (7.5 oz each) Pillsbury™ refrigerated biscuits

can (15 oz) Progresso™ black beans, drained

can (10 oz) Old El Paso™ enchilada sauce

can (8 oz) tomato sauce

cup shredded Mexican cheese blend (4 oz) 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.

Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.

In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.

Bake 25 to 30 minutes. Let stand 5 minutes before serving.

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