Tex-Mex Beef and Biscuit Bake

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

Diana

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!

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Servings 6 servings

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Course Casseroles, Ground Beef

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Ingredients

  

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• 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.

Keyword beef and biscuits, casserole, tex-mex

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