Slow Cooker Mexican Bubble Up Casserole

Step 1

Prepare the slow cooker with two sheets of parchment paper to create a sling for the pizza. Spray the parchment paper with nonstick cooking spray. Note- You DO NOT have to use parchment. I've made this without parchment and works, great, still be sure to spray with non-stick spray.

Step 2

In a large skillet over medium high heat, cook the ground beef until no longer pink, crumbling as it cooks. Drain well and return the beef to the skillet.

Step 3

Add the taco sauce, water, and taco seasoning to the skillet. Bring the beef mixture to a boil, reduce the heat to medium low, and allow it to simmer for five minutes or until sightly thickened.

Step 4

Meanwhile, cut each biscuit into 6 pieces. Place the biscuit pieces into a large bowl or directly into the slow cooker on top of the parchment.

Step 5

Fold the beef mixture and half of the cheese into the biscuits, evenly distributing the beef mixture throughout.

Step 6

Cover the slow cooker and cook on low for 3 - 3.5 hours or until the biscuit dough is cooked through.

Step 7

Remove the lid and sprinkle the top with the remaining cheese. Re-cover the slow cooker until the cheese is melted.

Step 8

Lift the pizza from the slow cooker using the parchment foil sling. Transfer the pizza to a cutting board and carefully slice into pieces.

Step 9

Serve the casserole with shredded lettuce, chopped tomatoes, or your choice of toppings.