Beef and Biscuit Casserole

What happes when the boys can’t agree on where to go eat?  They get to help cook dinner.  This was a new casserole recipe we decided to try.  It’s creamy and not a low fat option, but it went over very well and will stay in the dinner rotation.  Very easy to put together, especially with a couple of extra helping hands!

Ingredients

  • 1 1/3 pounds lean ground beef
  • 1/2 cup chopped onion
  • 1 can Hatch chopped green chile peppers, drained
  • 1 (8 ounce) can tomato sauce (add more for a saucier casserole)
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1 (10 ounce) can refrigerated buttermilk biscuit dough
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  3. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  4. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  5. Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Adapted from Allrecipes.com

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