Yankee’s Beef ‘n’ Biscuit Casserole
This creamy, cheesy chili mixture is baked between biscuit layers. A great supper to rustle up midweek, when time is short and the kids are starved. The rare leftovers are excellent, too. From Yankee
Yield: 4-5 servings
- * 1 pound ground beef
- * 1/2 cup chopped onion
- * 1/4 cup diced green bell pepper
- * 1 can (8 ounces) tomato sauce
- * 2 teaspoons chili powder
- * 1/2 teaspoon garlic salt
- * 1 can (8 ounces) refrigerator buttermilk biscuits
- * 1-1/2 cups grated cheddar cheese
- * 1/2 cup sour cream
- * 1 egg, slightly beaten
Preheat the oven to 375 degrees F. In a large nonstick skillet, brown the ground beef with the onion and green pepper. Drain off any excess fat. Stir in the tomato sauce, chili powder, and garlic salt. Let simmer.
Separate the biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan. In a bowl, mix 1/2 cup of the cheese with the sour cream and egg.
Remove the meat mixture from the heat and stir in the sour cream mixture. Spoon over the biscuit dough. Arrange the remaining biscuit halves on top. Sprinkle with the remaining 1 cup of cheese. Bake for 25 to 30 minutes, until golden brown.