Tex-Mex Beef and Biscuit Casserole

Tex-Mex Style Beef and Biscuits

Diana Rattray

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Servings: 4 servings

Refrigerated biscuits make this well-seasoned everyday casserole a snap to prepare and bake.

Serve this easy one-dish ground beef casserole with a green salad or sliced fresh tomatoes and cucumbers for an excellent family meal.


  • 1 pound lean ground beef
  • 1 medium onion (chopped)
  • 1 small can (4 ounces) mild green chiles (drained)
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 can (8 ounces) tomato sauce
  • 1 can of 10 refrigerated biscuits (or 8 large)
  • 1 1/2 cup shredded Monterey Jack or Mexican blend cheese (divided)
  • 1/2 cup sour cream
  • 1 egg (lightly beaten)

Steps to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 9-inch square baking dish.

  2. In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.

  3. Separate the biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of the prepared baking dish.

  4. In a bowl combine 1/2 cup of shredded cheese, sour cream, and egg. Remove meat mixture from heat then stir in sour cream mixture.

  5. Spoon mixture over biscuit dough.

  6. Arrange the remaining 10 biscuit layers over the top of the meat mixture then sprinkle with the remaining 1 cup of shredded cheese.

  7. Bake in the preheated oven for about 25 minutes, or until biscuits are nicely browned.