Bubble-Up Enchilada Casserole

Tonight, we tried another new recipe.  I was a little leery of the biscuits, and it still seemed weird seeing them all cooked up, but the whole thing tasted really good.  We used ground beef instead of bison. We left out the green chiles b/c we don't do hot, spicy things or peppers.  I wanted a small can of biscuits, but we could only get large biscuits in an 8 count, so I only used 4 of them and cut them into sixths.  We paired it with corn. Quite yummy and easy.

Bubble-Up Enchilada Casserole

Yield: 6-8 servings

Ingredients:

• 1 lb ground bison
• 1 (10 oz) can enchilada sauce
• 1 (8 oz) can tomato sauce
• 2 (4 oz) cans chopped green chiles
• 1 can reduced-fat refrigerator biscuits
• 1-1/2 c shredded low-fat Mexican cheese

Instructions:

Preheat oven to 350 degrees F and spray a 13" x 9" casserole dish with non-stick spray. Brown the bison in a large skillet and drain if needed. Add the cans of enchilada sauce, tomato sauce and chiles, then stir to combine. Cut the refrigerated biscuits into fourths, then stir them into the meat mixture.

Add the mixture evenly to the casserole dish and bake for 25 minutes. Remove from the oven and top with the cheese, then bake an additional 10 minutes. Let the casserole stand for 5 minutes before serving.

Adapted from: WeightWatchers.com & Emily Bites

PointsPlus™ Value: 8