Slow Cooker Mexican Bubble Up Casserole

RECIPE:

INGREDIENTS:
2 pounds lean ground beef
16 oz. mild taco sauce, (I use Oretgo brand, can use two 8-oz. jars)
3/4 cup water
1.25 oz. mild taco seasoning packet
16.3 oz. can refrigerated home style or buttermilk biscuits
2 cups shredded cheddar cheese, divided
Toppings: shredded lettuce, sliced black olives, pickled jalapeños, diced avocado, sour cream, additional salsa, etc.

INSTRUCTIONS:
For a meatless meal, black beans would make a perfect meat swap and cut back on cook time even more since you won't have to brown the ground beef.
Store any leftovers in an airtight container. Make sure you store any toppings separately. It should keep in the fridge for 3 to 5 days. It can also be frozen, making it a great freezer meal option.
You do not need to use parchment paper; you can spray your slow cooker with non-stick spray or use aluminum foil.

FAN MAIL:

THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475

[CajunsYouTubeChannel]

Thanks for the video. That Mexican casserole looks delicious.

[md.Morshed-zv]

Mexican masala recepie i like it Very much so impressive

[dawnb]

1 typically use 1 pound meat and 1 can of rinsed black beans. It’s also what I do for my enchiladas.

[davebuts]

Looks delicious, being from the UK what are Biscuits? Would love to know so I can make this.