http://angelskitchencolumn.blogspot.com/2012/05/bubble-up-enchilada-casserole.html

Ingredients: 1/4 C. onion, chopped 1 clove garlic, minced 1 tsp. canola oil 1 lb. lean ground beef salt and pepper, to taste 1 10 oz. can enchilada sauce 1 8 oz. can tomato sauce 2 cans refrigerator biscuits 1 1/2 C. shredded cheese Preheat oven to 350 degrees. Add oil to a skillet on medium high and saute the onion and garlic, add ground beef, salt and pepper and brown the meat. If necessary, drain oil. Add enchilada sauce and tomato sauce, warm through and pour the mixture in a greased 9×13 casserole dish. Open cold biscuits and cut each into four pieces and add these to the pan. Roll them around enough to get sauce on them, but make sure they lay on top to ensure thorough baking. Bake for 11 minutes, or until biscuits are golden. Top with cheese and bake for another 2 minutes. Enjoy! Serves 8, or 6 large servings. When I made this, it was from memory. I didnt add the tomato sauce, and I thought it turned out just great. Also, I used mozzarella cheese because thats what I had on hand when I make it again, Ill try colby jack cheese. The original recipe called for ground turkey and reduced-fat biscuits; she also added taco seasoning to the meat. I used ground elk and added garlic and onion powder.