Can’t Resist Another Bubble Up! ️I’m back with another bubble up recipe, and let me tell you, this one might just take the crown as my all-time favorite! Remember my wildly popular taco bubble up? Well, I couldn’t resist creating a spin-off masterpiece: the loaded nacho casserole! For those unfamiliar with the term, “bubble up” refers to these casserole dishes where the biscuits magically rise and bake right within the meal, creating a truly beautiful and comforting food experience.
Freshly baked biscuits paired with classic comfort food ingredients? It’s a match made in heaven! This loaded nacho casserole stays true to my Weight Watcher friendly approach, utilizing the smaller 7.5oz biscuit packs to keep it at a reasonable 7 points per serving. So, if you’re looking for a flavorful, easy-to-make dish that combines the best of both worlds: comfort food and convenience, this loaded nacho casserole is the perfect answer. Get ready to be amazed not only by the taste but also by the magical bubbling action of these incredible biscuits!
Three reasons why you need to make this recipe!
When you can’t have nachos, this recipe will do!
Want all the flavor of the beloved nachos? Get it packed right into this dish without overloading yourself with calories. It’s literally the best of both worlds!
It’s a fantastic meal prep option.
You no longer have to worry about bland chicken and veggie meals. Make this casserole for your work lunches for the week, and all of your co-workers will be jealous! Not to mention, thankful that you’re not heating up broccoli in the break room.
Loaded Nacho Casserole can be made ahead of time.
If you know you have a few busy weeknights, make this casserole on a Sunday and you have a filling and flavorful dinner option ready to go for those busy weeknights.
Ingredients you need to make Loaded Nacho Casserole:
- 1 (7.5 oz) Great Value package biscuits
- 1 lb cooked extra lean ground beef
- ½ teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- Dash of salt and pepper
- ⅓ cup salsa
- 25 g tostitos chips crushed
- 1 red onion diced
- 1 tomato diced
- 2 jalapenos diced
- 1 bunch green onion diced
- ⅔ cup light reduced fat shredded cheese
How to make Loaded Nacho Casserole (step by step):
- Preheat the oven to 350F.
- Cook the ground beef in a pan on the stove, drain the fat, and set aside in a bowl.
- Cut the 10 small biscuit pieces into 6 small pieces each and spread them out in the bottom of a sprayed 9×13 casserole dish.
- Pre-bake biscuit pieces for 12 minutes, then remove them from the oven.
- In a bowl, mix the ground beef, spices, and salsa together
- Dice the onion, tomato, jalapenos, and green onion. Place the chips in a small zip lock and crush them up.
- Use half of the ground beef mix and spread it over the biscuits. Sprinkle half of the chips on top of the meat, then layer half of the onion, tomato, jalapenos, and ⅓ cup of the cheese. Repeat with remaining meat, chips, and veggies. Leave the green onion and remaining ⅓ cup of cheese to the side.
- Bake in the oven for 25 minutes. Remove and sprinkle the remaining cheese and the green onion on top and return to the oven for 15 minutes.
- Cut into 6 servings and enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 281, Fat 10 g, Saturated fat 3.39 g, Carbs 26 g, Fiber 1.38 g, Sugars 3.36 g, Sodium 560 mg, Protein 22 g.
WW Points For Loaded Nacho Casserole
- Great Value canned biscuits 16 points
- Cooked extra lean ground beef 12 points
- Paprika 0 points
- Chili powder 0 points
- Red pepper flakes 0 points
- Salt and pepper 0 points
- Salsa 0 points
- Tostitos chips crushed 4 points
- Red onion diced 0 points
- Tomato diced 0 points
- Jalapenos diced 0 points
- Green onion diced 0 points
- Light reduced fat shredded cheese 9 points
7 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 7 using WW recipe builder
Smart Points- (green) 7 using SP calculator
Points Plus- 7 using PP calculator
Different ways to change up this recipe:
- If you don’t want it spicy, swap the jalapeno peppers for green peppers and use only ½ teaspoon red pepper flakes.
- Try using ground turkey if you want this dish lighter in Weight Watchers points.
Tips and Tricks for Making Loaded Nacho Casserole:
- Please note that if you can not find the 7.5oz dough packs (that come in a 4 value pack), use the regular sized biscuits and weigh out 7.5oz.
Similar recipes you’ll enjoy:
Loaded nacho casserole
Ingredients
- 1 7.5 oz package biscuits, I used great value brand (10 small biscuits in pack)
- 1 lb cooked extra lean ground beef
- 1/2 tsp paprika
- 1 tsp chili powder
- 1 tsp red pepper flakes
- Dash of salt & pepper
- 1/3 cup salsa
- 25 g tostitos chips, crushed
- 1 red onion, diced
- 1 to mato, diced
- 2 jalapenos, diced
- 1 bunch green onion, diced
- 2/3 cup light, reduced fat shredded cheese, I use a 3 cheese blend
Instructions
- Preheat the oven to 350F.
- Cook the ground beef in a pan on the stove, drain the fat, and set aside in a bowl.
- Cut the 10 small biscuit pieces into 6 small pieces each and spread them out in the bottom of a sprayed 9x13 casserole dish.
- Pre-bake biscuit pieces for 12 minutes, then remove them from the oven.
- In a bowl, mix the ground beef, spices, and salsa together
- Dice the onion, tomato, jalapenos, and green onion. Place the chips in a small zip lock and crush them up.
- Use half of the ground beef mix and spread it over the biscuits. Sprinkle half of the chips on top of the meat, then layer half of the onion, tomato, jalapenos, and â…“ cup of the cheese. Repeat with remaining meat, chips, and veggies. Leave the green onion and remaining â…“ cup of cheese to the side.
- Bake in the oven for 25 minutes. Remove and sprinkle the remaining cheese and the green onion on top and return to the oven for 15 minutes.
- Cut into 6 servings and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a really yummy dish! I used ground turkey instead of beef and omitted the onions (hubby isn’t a fan) and it had great flavor. My only negative was that the bottom of the biscuits ended up hard, which made it difficult to cut with just a knife, but it did give that crunch which was nice. I’m not sure if it was because I used a bit smaller baking dish or maybe just need to cut back on the pre-bake time. Still really enjoyed it and will make again!
Glad you enjoyed it, yes dish size might affect baking time, plus I find ovens vary, some say too cooked some say not cooked enough lol.. either way glad you enjoyed and maybe just try lowering the pre-bake time next time 🙂
How manny Points if you don’t use biscuit?
Hi, the pack of biscuits in total is 17SP
When I scan it, it says 31 for the can. Can you take a pic of the biscuits you used?
Yeah that is not the same one, check my other bubble up recipes some of them have the picture of the biscuits in them
I loved this! Thank you so much.
You are very welcome, so glad you loved it 🙂
Trying tonight for supper, looks yummie!
It is one of my favs! I hope you enjoy it Jane 🙂
Is it ok to freeze this??
Just made this for dinner tonight and it’s fabulous!! I topped it with some avocado, It is insanely good!!
So glad you enjoyed it.. Avocado would be a great addition 🙂
Hi, about how many chips?
Sorry I did not count them, I weighed them out
Hi there, if I substituted chicken for beef what would that make it points wise please? Thanks for all these fab recipes!?
Hi Sally, sure you can substitute it, you’d need to do the math on the recipe builder, I only know it for the way the recipe states, it would lower the points, 1lb cooked extra lean ground beef is 15SP
I made this for the second time. I almost didn’t because the first time it was so dry I only ate two portions. But I knew it could be good because all the other bubble ups are, and part of the first time was my error (I forgot the tomatoes and also forgot to add the cheese in two steps). So this time I followed the directions better 😉 and only used 2/3 of the biscuits, only prebaked them for 9 mins, and used a tad bit more cheese. I also used canned tomatoes for some juice. This time it is MUCH better, but still a tad dry. I think next time I’ll only prebake the biscuits for about 6 minutes and not drain the canned tomatoes as much. Or maybe add the whole jar of salsa. I’m determined because I’m a believer in these bubble ups. I’ve made the taco one literally, truly, every single week since I discovered it. Haha. 🙂
Thanks for all the tips, I think some ovens vary too and one’s take on dry may be fine to another, glad you were able to tweak it to suit you 🙂
How spicy is it? My kids aren’t big spicy fans
Not too spicy but you can tone it down fairly easy, leave out the red pepper flakes and jalapenos
SOOO GOOD! I add a can of corn, green chiles and a tomato to my veggie mix and a can of black beans to my meat. Just recommend baking the biscuits about 15-18 minutes because if not, they will not cook with the added ingredients. All so yummy!
Hi Jenn, yum.. thanks for sharing, so glad you enjoyed it 🙂