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Photo Copyright © 2011 Living a Changed Life


She Cut Refrigerated Biscuit Dough Into Little Pieces And Mixed It With THIS! 30 Minute Later? YUMMY!


With refrigerated dough and four other ingredients, she made a delicious dinner her family won’t stop talking about!


All you need is five ingredients to whip together this super simple, and easy dinner.

Enchiladas are so delicious, but they also require a lot of prep work wrapping up each one individually.

This recipe shared by Jen from Living a Changed Life is an easier twist on the classic, yummy dish, and it might be even better!

She used refrigerated biscuit dough to make what are called bubble up enchiladas, and they’re so yummy!

“It was a recipe that was always re-posted by other people,” Jen wrote on her blog post about the recipe. “I knew it had to be good if people were always recommending it!”

With the dough, shredded cheddar cheese, enchilada sauce, tomato sauce, and ground beef in hand, she was ready to make the quick meal!

Jen started by cooking her ground beef in the skillet. She said you have the option to add a little bit of taco seasoning to the meat if you want. She also poured in the can of tomato sauce at this point.

“After stirring in the tomato sauce, I then added the enchilada sauce and mixed all of that together,” Jen wrote on her post.

When the ingredients were well combined, she set them aside for a minute so she could prep her dough.

Jen took the refrigerated biscuit dough out of its packaging and used scissors to cut each round slice of dough into four quarters.


What each biscuit had been cut up, she then added it to the mixture of meat and sauces.

“Stir everything together before putting it in your pan,” Jen wrote.

Then, she dumped the mix into a casserole dish and put it in the oven to bake.


About half way through the baking process, Jen added the shredded cheddar cheese to the top of the mix and put it back in the oven.

When the whole thing comes out, it’s ready to eat!


“It tasted so good that my husband was very quick to tell me that I could make this again,” Jen wrote.

Find the full recipe here.

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