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!
This Tex-Mex beef and biscuit bake is a comforting, cheesy casserole with bold flavor and just the right amount of spice. It starts with a well-seasoned ground beef and tomato base, then gets topped with buttery biscuit rounds and melted cheese for a hearty, all-in-one dish.
It comes together quickly with pantry staples and refrigerated biscuit dough, making it perfect for weeknights when you need something easy and satisfying. Add a simple salad or some fresh fruit, and dinner is done!
What You’ll Like About This Dish
- Quick to prep. Just 15 to 20 minutes of prep, and the oven does the rest.
- Full of flavor. Ground beef, spices, and tomato sauce bring Tex-Mex character to every bite.
- Complete meal. With biscuits and cheese baked right on top, there’s no need for sides.
- Customizable. Easy to adjust the heat level or swap in what you have on hand.
Ingredient Notes
- Ground beef: Use 85/15 for good flavor without too much grease.
- Onion & bell pepper: Aromatics that add bulk and sweetness—use any bell pepper color.
- Garlic: Adds depth; fresh minced works best.
- Chili powder & cumin: Classic Tex-Mex spice combo—adjust to taste.
- Tomato sauce: Adds moisture and acidity to bind the filling.
- Refrigerated biscuits: Use 8 or 10-count—split each biscuit horizontally to stretch over two layers.
- Sour cream & egg: Create a creamy binder that keeps the meat mixture rich and cohesive.
- Shredded cheese: Monterey Jack, Cheddar Jack, or a Mexican blend all melt well.
Steps to Make Tex-Mex Beef and Biscuit Bake
- Preheat oven to 375°F.
- In a large skillet, brown ground beef for 4 minutes undisturbed. Add onion and bell pepper; cook until beef is no longer pink.
- Stir in garlic and cook for 1 minute.
- Add chili powder, cumin, and tomato sauce. Season with salt and pepper. Simmer for 3 minutes.
- Separate biscuit dough into individual biscuits, then split each in half horizontally.
- Press half the biscuit rounds into the bottom of a 9-inch square baking dish.
- In a bowl, mix sour cream, beaten egg, and ½ cup of the shredded cheese. Stir into the meat mixture.
- Spoon the filling over the biscuit base. Top with remaining biscuit halves.
- Bake for 20 to 24 minutes, or until the biscuits are golden.
- Sprinkle with remaining cheese and bake until melted.
Tips
- Use a serrated knife to easily slice the biscuits in half.
- For crispier bottoms, pre-bake the bottom biscuit layer for 5 minutes before adding filling.
- Don’t skip the egg—it helps bind the creamy filling and keeps the texture smooth.
- Let the casserole rest for 5 minutes before cutting into portions.
Recipe Variations
- Use 10-count biscuits. Or split 8-count Grands-style biscuits in half.
- Add tomatoes. Stir 1 cup diced fresh or canned tomatoes into the meat mixture.
- Make it spicy. Add jalapeños, cayenne, or crushed red pepper flakes.
- Switch up the protein. Try ground turkey, sausage, or a mix.
- Top it fresh. Garnish with cilantro, parsley, or green onion before serving.
Serving Suggestions
- Serve with a green salad or avocado slices.
- Pair with Mexican rice or refried beans.
- Top with sour cream or salsa.
- Include tortilla chips or a small side of guacamole.
- Offer hot sauce for those who want more kick.
How to Store
Refrigerate: Cover and store leftovers in the fridge for up to 3 days.
Freeze: Freeze in individual portions or the whole casserole, tightly wrapped, for up to 2 months.
Reheat: Warm in a 350°F oven until hot, or microwave individual portions. Add foil over the top to prevent overbrowning when reheating whole.
Tex-Mex Beef and Biscuit Bake
Ingredients
- 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
- 8 ounces tomato sauce
- 8 biscuits, refrigerated biscuits, such as Grands
- 1/2 cup sour cream
- 1 large egg, beaten
- 1 1/2 cups Monterey Jack, shredded, or a 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
