Closing the Kitchen Doors...for good.

It's been coming...and I've been fighting myself in my head about this for awhile now but I am officially closing the kitchen doors to this blog on Oct. 11th.  So if you want a recipe, print it out now lest it be gone forever. 

Quitting this blog has been a horrible, wretching decision but my path in life has just gone in a total opposite direction.  Even the way I look at food has changed, not so much as a pleasurable item, but rather fuel for my body.  I just don't feel I can bring you quality content any longer and let's face it, there are a TON of other bloggers out there who do it better on a more consistent basis and so, I'm going to let them keep on doing it for me. 

It's been fun, I've met some cool people, I learned alot and I am sad to see it end but the time has just come.  I send you all great big hugs for your support and your readership....blessings to you all.

Jilly

Taco Bubble Casserole

This, my friends, is the epitome of comfort food.  Well, Mexican comfort food anyways.  Much akin to my Bubble Puff pizza, this follows the same procedure - chopping up the biscuits for the crust so it puffs up and bubbles through the toppings for crispy, crunchy goodness.  YUMMY much! 

I wish I could claim this one as my own but I found it off TastyKitchen and I knew I had to try it.  I only altered it a wee...mostly in that she stirred the biscuits into the hot mixture but I knew that would make a melty hot mess of the biscuits so I changed it up by spreading the tomato mix over the biscuits instead.  I also added black beans and cut back the beef by about 1/2 a pound.  Feel free to use her recipe by clicking the Tasty Kitchen link or try mine.  Either way, just try it! 

You get spicy, cheesy, creamy, crunchy...just everything your mouth could possibly want!  Your belly will be mega happy you made this.  Enjoy!



Taco Bubble Casserole
adapted from FeistyFilly on Tasty Kitchen

1 pound Lean Ground Beef
1 can of black beans, rinsed
1 package Taco Seasoning Mix (1 Ounce Package)
¾ cups Water
1 can (10 3/4-oz.) Condensed Tomato Soup
1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
2 cups Shredded Cheddar Cheese
Your Favorite Taco Toppings:  sour cream, lettuce, tomatoes, salsa, olives, green onions, etc.
 
Heat oven to 375°F. Spray a 9x 13 with non-stick cooking spray.  Set aside.
 
Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Stir in the black beans.  Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into 8 little wedges.  Add to the bottom of the 9x13 pan.  Carefully spoon tomato soup mixture over the biscuits, spreading out evenly to edges.

Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.  Let stand for 5 minutes to cool before serving.  (also makes cutting and serving easier)

To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.  (I did this buffet style with bowls of toppings to people could customize their own piece.  It worked really well.)


Hope you enjoy!  It's absolutely delicious!