by Diana Rattray
This Tex-Mex beef and biscuit bake is loaded with flavor, and its cheesy biscuit topping makes it a complete meal. The one-dish meal takes only 15 to 20 minutes of prep time, and it bakes to perfection in 25 minutes. This casserole is an excellent weeknight dinner dish.
Recipe Variations
- Replace the 10-count can of biscuits with an 8-count can. Or use homemade biscuits, cut out and sliced in half horizontally.
- Add 1 cup of diced tomatoes, fresh or from a can.
- Add a dash of cayenne or some crushed red pepper flakes for a bit of heat.
- Add 1 small minced jalapeno pepper along with the bell pepper for a spicier filling.
- Garnish the finished casserole with chopped fresh cilantro, green onion tops, or parsley.
Tex-Mex Beef and Biscuit Bake
Tex-Mex beef and biscuit bake is a casserole you’ll make again and again. The lively flavors and biscuit crust make it a complete meal!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Ground Beef, Casseroles
- Method: Bake
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 1/2 pounds ground beef (85/15)
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- salt and pepper, to taste
- 1 can (8 ounces) tomato sauce
- 1 can (8 biscuits) refrigerated biscuits, such as Grands
- 1/2 cup sour cream
- 1 large egg, beaten
- 1 1/2 cups shredded Monterey Jack or a Mexican blend (divided use)
Instructions
- Preheat the oven to 375 F.
- In a large skillet over medium-high heat, cook the ground beef without disturbing for 4 minutes; add the onions and bell pepper and continue cooking until the ground beef is no longer pink. Add the garlic and cook for 1 minute longer.
- Stir in the chili powder, cumin, and tomato sauce. Taste and add salt and pepper, as needed. Simmer for 3 minutes.
- Meanwhile, separate the dough into 10 biscuits, then separate each biscuit into 2 layers. You may have to use a knife to cut them horizontally into 2 rounds. Press half of the layers over the bottom of an ungreased 9-inch square baking dish.
- In a bowl, combine the sour cream with the egg and 1/2 cup of the shredded cheese. Stir until well blended; stir into the meat mixture. Spoon the meat and sour cream mixture over the dough. Top with the remaining biscuit rounds.
- Bake for 20 to 24 minutes, until biscuits are browned.
- Top with the remaining cheese and return to the oven. Bake until the cheese has melted.
