Newlywed in the Kitchen Recipe #2: Beefed-Up Biscuit Casserole

The Boy from Texas' first recipe selection from our collection of cookbooks was from the New Mexico Cowbelles Enchanted Eating cookbook.  I would highly, highly recommend this cookbook to anyone that likes beef.  The recipes are easy to prepare, the ingredients are not crazy, and the food is good!

He chose to try out the Beefed-Up Biscuit Casserole.


The Boy from Texas Rating:  3 stars.

The Boy from Texas Comments:  (1)  It's missing potatoes.  (2) You could mash it all up and wrap it in a tortilla. {Seriously, this burrito thing is a problem.}  (3) I'd eat this once a week.

Beefed-Up Biscuit Casserole

1 pound ground beef 

1/2 C chopped onion {You know I don't like onion so I left this out}

1/4 C chopped green pepper

1 (8 oz) can tomato sauce

2 tsp. chile powder

1/2 tsp. garlic salt

1 (8 oz) can refrigerated biscuits

1 1/2 C cheddar cheese, grated

1/2 C sour cream or 1 can cream of mushroom soup {I used sour cream}

1 egg, slightly beaten

Brown meat, onion and green pepper, drain.  Stir in tomato sauce, chile powder and garlic salt.  Simmer while preparing dough.  Separate biscuit dough into 10 biscuits.  Pull apart each biscuit in 2 layers.  Press 10 biscuit layers over bottom of ungreased 9 inch square baking pan.  Combine 1/2 C cheese (save the rest for the topping), sour cream (or cream of mushroom soup) and egg.  Mix well.  remove meat mixture from heat; stir in sour cream/cream of mushroom mixture; spoon over dough.  Arrange remaining biscuit layers on top; sprinkle with remaining cheese.  Bake at 350 degrees for 25-30 minutes, or until biscuits are golden brown.  Serves 5-6 people.