|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 3g||10%|
|Total Sugars 13g|
|Vitamin C 75mg||373%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It’s for good reason that casseroles are perfect for a dinner on a busy weeknight, and a favorite to bring along to a potluck. This well-seasoned everyday casserole is a snap to prepare and bake. This is a “Tex-Mex meets American convenience food” type of casserole, using refrigerated biscuit dough for the topping.
Once you have browned the ground beef, there is not much else to do other than layering all the ingredients and topping them with the biscuit dough. But you don’t just add the biscuits, it’s done with special yet simple twist: the biscuits have a surprise filling of cheese, sour cream, and egg. You separate the biscuits into two layers, just like you separate them into the precut individual biscuits Then you add the topping and place the second layer of biscuit dough on top, just like you assemble a sandwich.
In true casserole fashion, this dish can be made ahead of time. Assemble all the ingredients with the exception of the biscuit topping and filling. Cover it tightly with foil and refrigerate for up to one day. The next day, all that’s left to do is make the biscuit topping and bake the casserole according to the recipe.
For a variation, instead of browned ground beef, you can also use cooked shredded beef or chicken.
Serve this easy one-dish ground beef casserole with a green salad or sliced fresh tomatoes and cucumbers for an excellent family dinner.
Leftovers of the casserole can be stored in the refrigerator for up to two days. Reheating is best done in the preheated oven at 325 F to 350 F for 20 to 30 minutes, or until heated through. Reheating it in the microwave is not recommended as the biscuit topping will become soggy.
1 pound lean ground beef
1 medium onion, chopped
1 (4-ounce) can mild green chiles, drained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (8-ounce) can tomato sauce
1 (8 to 10-biscuit) can refrigerated biscuits
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
1/2 cup sour cream
1 large egg, lightly beaten
Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 9-inch square baking dish.
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.
Separate the biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of the prepared baking dish.
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.
Spoon mixture over biscuit dough.
Arrange the remaining 10 biscuit layers over the top of the meat mixture then sprinkle with the remaining 1 cup of shredded cheese.
Bake in the preheated oven for about 25 minutes, or until biscuits are nicely browned.