If you’re on the hunt for a comforting, flavor-packed dish that brings together tender barbacoa, fluffy biscuits, and gooey cheese, then you’re in for a real treat. This Cheesy Barbacoa Biscuit Casserole Recipe is exactly what you want for those cozy nights when you crave big flavors without fuss. I absolutely love how this turns out every time, and once you try it, I’m pretty sure your family will go crazy for it too. So, grab your aprons and let’s dive into this crowd-pleaser.

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Why You’ll Love This Recipe

Ultimate Comfort Food: Tender beef barbacoa layered under fluffy biscuits and loaded with melted cheese makes every bite incredibly satisfying.
Simple Ingredients, Big Flavor: Using pantry staples like chipotle chiles and fire-roasted tomatoes creates a smoky, spicy sauce that packs a punch.
Hands-Off Cooking: Thanks to the pressure cooker, the beef turns perfectly tender without hours of slow cooking.
Family-Friendly Crowd-Pleaser: This casserole’s cheesy, biscuit-topped perfection appeals to kids and adults alike, making it great for gatherings or weeknight dinners.

Cheesy Barbacoa Biscuit Casserole Recipe - Recipe Step

Ingredients You’ll Need

These ingredients might seem simple, but they come together to create that rich, smoky barbacoa flavor you love. Using refrigerated biscuit dough is a game-changer for convenience and texture, while chipotle chiles bring that signature smoky heat.

Cheesy Barbacoa Biscuit Casserole Recipe - Ingredients

Diced Fire-Roasted Tomatoes: Adds rich tomato flavor and a subtle smokiness without any extra effort.
Chipotle Chiles in Adobo Sauce: The secret to that smoky, spicy barbacoa taste; you can adjust the amount based on your heat preference.
Garlic: Fresh garlic amps up the savory depth.
Tomato Paste: Concentrates tomato flavor and helps thicken the sauce.
White Vinegar: Adds a gentle tang that balances the richness of the beef.
Dried Oregano, Ground Cumin, Onion Powder, Ground Coriander: Classic Mexican-inspired spices that build layers of flavor.
Beef Chuck Roast: I prefer chuck for this recipe because it gets tender and juicy when pressure cooked.
Kosher Salt: Essential for seasoning the beef so every bite shines.
Extra-Virgin Olive Oil: For browning the beef and building flavor in the pot.
Refrigerated Biscuit Dough: Pillsbury biscuits work wonderfully to create that golden crumbly topping.
Shredded Mozzarella: Melted cheese on top adds gooey, irresistible creaminess.
Cilantro, Yellow Onion, Sour Cream, Lime Wedges: These fresh garnishes brighten and finish the dish perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love switching things up depending on what I have on hand or who I’m cooking for. This Cheesy Barbacoa Biscuit Casserole Recipe is super forgiving, so feel free to make it your own!

Spice Level: I sometimes add extra chipotle or a pinch of cayenne pepper for more heat—perfect if you like your barbacoa with a kick.
Cheese Choices: Mozzarella is mild and melts beautifully, but I’ve tried cheddar or Monterey Jack for a sharper twist that works great too.
Protein Swap: If you prefer, shredded chicken or pork shoulder can substitute the beef and still yield delicious results.
Gluten-Free: Try gluten-free biscuit dough or serve the barbacoa over rice with melted cheese for a hearty alternative.

How to Make Cheesy Barbacoa Biscuit Casserole Recipe

Step 1: Blend the Barbacoa Sauce

Start by pulsing your diced fire-roasted tomatoes, chipotle chiles, garlic cloves, tomato paste, white vinegar, and all those fragrant spices in a blender or food processor until the sauce is silky smooth. This step creates the rich, smoky base that your beef will cook in—don’t skip it! I like to taste a spoonful here and adjust the heat if I want more smokiness or tang.

Step 2: Brown the Beef for Flavor

Season the beef chuck cubes generously with kosher salt (trust me—this makes a huge difference). Heat olive oil in your pressure cooker on the Sauté setting and brown the beef in batches until it’s got a nice crust on all sides. This caramelization is key to developing those deep flavors. Transfer browned beef to a plate once done.

Step 3: Pressure Cook the Barbacoa

Pour the blended tomato mixture and a bit of water into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s pure flavor right there. Turn off the Sauté setting, return the browned beef to the pot, lock the lid, and set the pressure cooker to high for 1 hour. This hands-off step tenderizes the beef beautifully without having to babysit the stove all afternoon.

Step 4: Release Pressure and Shred the Beef

Allow the pressure to release naturally for about 12 minutes, then do a quick release to open the lid safely. Using tongs, transfer the beef to a large bowl and shred it thoroughly with two forks. I like to skim off any excess fat from the cooking liquid for a cleaner taste, then mix in a cup of the flavorful juice back into the shredded meat for moist, tender bites.

Step 5: Assemble and Bake the Casserole

Spoon the barbacoa mixture into a 13×9-inch baking dish. Arrange the refrigerated biscuit dough evenly on top—these fluffy biscuits bake into golden crowns soaking up the savory juices. Bake in a preheated 375°F oven for about 23 to 25 minutes, until the biscuits rise and glow golden.

Step 6: Add Cheese and Finish Baking

Sprinkle shredded mozzarella over the hot biscuits and keep baking until the cheese melts into gooey perfection, roughly 3 to 5 minutes. Let the casserole rest a bit before serving—it helps everything settle and makes it easier to scoop out.

Step 7: Garnish and Serve

The final flourish is fresh cilantro, chopped yellow onion, a dollop of sour cream, and a squeeze of lime. These bright, fresh pops of flavor cut through the richness beautifully and lift each mouthful to another level.

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Pro Tips for Making Cheesy Barbacoa Biscuit Casserole Recipe

Don’t Skip Browning: I once rushed and skipped this step; the flavor was noticeably flat. Browning creates that rich, deep flavor foundation you want.
Adjust Spice to Taste: You can easily reduce or increase chipotle peppers depending on your heat tolerance—start with fewer and add more next time if needed.
Use Tongs to Shred Beef: It’s less messy and keeps the beef juicy without turning it into mush.
Serve Warm, Not Hot: Letting the casserole rest a few minutes before serving helps the cheese set perfectly and prevents burns.

How to Serve Cheesy Barbacoa Biscuit Casserole Recipe

Cheesy Barbacoa Biscuit Casserole Recipe - Serving

Garnishes

I always top my servings with fresh cilantro and chopped yellow onions—they add that vibrant crunch and herbal freshness I crave. A dollop of sour cream balances the smoky heat, and a squeeze of lime brightens all the rich flavors. Trust me, these simple garnishes make the dish truly sing.

Side Dishes

To round out the meal, I like serving this casserole with a crisp green salad, some black beans or Mexican rice, and maybe a side of roasted corn. These sides complement the bold flavors and keep the meal feeling balanced and satisfying.

Creative Ways to Present

For family gatherings, I’ve presented individual portions in cute ramekins topped with mini biscuit rounds and extra cheese. It impresses guests and makes it fun to serve. You could even set up a toppings bar with avocado, pickled jalapeños, and your favorite hot sauces for everyone to customize.

Make Ahead and Storage

Storing Leftovers

I place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually meld together overnight, so if you can wait, the second-day leftovers taste even better.

Freezing

I’ve frozen fully assembled casseroles (before baking) wrapped tightly in foil and plastic wrap. Just thaw overnight in the fridge and bake as usual, adding extra baking time if needed for frozen. It’s a lifesaver for meal prep or busy nights.

Reheating

For reheating, I pop individual portions into the microwave with a damp paper towel covering to keep biscuits moist. Alternatively, reheating in a 350°F oven until warmed through keeps the biscuits delightfully tender and cheese melty without getting rubbery.

FAQs

Can I make this Cheesy Barbacoa Biscuit Casserole Recipe without a pressure cooker?

Absolutely! If you don’t have a pressure cooker, you can slow-cook the beef chuck in a Dutch oven or slow cooker for 6 to 8 hours until it’s fall-apart tender. Just brown the beef and follow the same sauce steps, then transfer everything to the slow cooker and cook low and slow. The rest of the assembly and baking stays the same.
What biscuit dough works best for this casserole?

Refrigerated biscuit dough tubes, like Pillsbury Grands, give you that perfect fluffy, golden top with minimal effort. If you want a homemade touch, flaky buttermilk biscuit dough also works beautifully, just adjust the baking time accordingly.
Can I make the barbacoa mixture ahead of time?

Yes! You can prepare the barbacoa up to two days in advance and store it in the fridge. When you’re ready, reheat gently in a pan with a splash of water before assembling the casserole with biscuits and cheese for baking.
Is this recipe very spicy?

It has a smoky heat thanks to the chipotle peppers, but it’s not overwhelmingly spicy. You can control the heat level by using fewer chipotle chiles or omitting them altogether if you prefer a milder flavor.
Can I use other cheeses besides mozzarella?

Definitely! While mozzarella melts beautifully and has a mild flavor, feel free to experiment with cheddar, Monterey Jack, or even a Mexican cheese blend to customize the flavor profile.

Final Thoughts

This Cheesy Barbacoa Biscuit Casserole Recipe has become my go-to for meals that deliver big smiles around the dinner table. I love how the tender barbacoa, flaky biscuits, and melty cheese come together effortlessly, creating a dish that feels like a warm hug in every bite. If you’re looking for something hearty, flavorful, and downright delicious, give this recipe a try—I promise you won’t regret it. Trust me, once you make it, it’ll be a favorite you keep coming back to.