Recipe by The Towsleys
"This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!"
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1 1/4 pounds
lean ground beef
chopped green chile pepper
1 (8 ounce) can
1 (10 ounce) can
refrigerated buttermilk biscuit dough
1 1/2 cups
shredded Monterey Jack cheese, divided
egg, lightly beaten
The first time I made this, I looked at my husband and said, "You try it first." He in turn, like little Mikey, said, "I ain't trying it first, you try it." Since then, we have discovered we really like this for a change of pace, and it is great to take to a covered dish dinner. I double everything and bake it in a 9X13 glass baking dish, and instead of using the buttermilk biscuits, I use 2 cans of cresent rolls/ 1 can unrolled will fit the bottom perfectly, and the other for the top crust. Before filling with the meat mixture, I bake the bottom crust about 5 minutes first. I also added some cumin and ceyenne pepper just to jazz it up some, and often use a variety of cheese, whatever I have on hand at the time.
I tried, then reviewed, this recipe in 2001 and gave it three stars. I recently gave it another try and it came out better! Either the recipe was modified since then, or I was asleep when I first read the instructions. True comfort food. My only suggestion: bottom layer of rolls is not necessary.
excellent!!! My husband loves this so much he's told me to never forget this recipe!!! I will make one change though, I will defninitely pre-cook the biscuits until they are ALMOST done, then I make the recipe. 2nd time I made this, the top layer of biscuits weren't quite done underneath (the middle ones), and I don't think I'll leave it to chance. This is a very versatile recipe. I added a layer of cottage cheese mixed with shredded cheddar and it was delicious!!! I highly recommend this recipe!!!!
I also recommend making them with the "grands" rolls as they are so good and flaky!!! leftovers?? what leftovers???
I tweaked this a bit as well, I used cheddar and mozerella cheeses, adding 3/4 cup to the meat mixture. I also added 1 1/2 cans tomato sauce. The chili pepper and sour cream were wonderful. Instead of can biscuits, I made my own, split the dough in half, rolled out the first half pressed, it into the bottom of an 8 1/2x11" glass pan, then added the meat mixture, more moz. cheese over the meat, then rolled out the second half of dough, pressed it over, added the chedd. and moz mixture over the top, then drizzled the remaining of the second can of tomato sauce over the top. Baked for 25 min, and when it came out it looked like a magazine cover. It was awesome! The crust, top and bottom turned out perfect. The husband said it was so so good and is a keeper for sure!
I made some changes to this recipe because of the reviewers suggestions. I added corn and a can of rotel tomatoes with chilies. I didnt have any sour cream so that was simply omitted. Even though I added tomatoes I also added the tomato sauce. I used Mexican cheese but only on the top. I forgot to put some in the beef mixture. (oops)And when I cooked the ground beef I added minced garlic instead of garlic salt. This was a good dinner that my husband liked more than I did. Next time I will try Grands biscuits since the ones I used were too small and just didn't give enough crust. I will make this again and probably do it the same way as I did tonight.
I sprinkled garlic powder on the ground beef while browning it instead of adding garlic salt at the end. I also baked the bottom layer of biscuits for 7 minutes before adding the rest of the ingredients. This was a wonderful meal with lots of flavor!
I baked the crust before hand like other people suggested. I then filled and baked it, turned out great! Reminds me of a comfort food. Thanks for the recipe
This was great. I also doubled the recipe and put it in a 9X13 pan instead and it worked out well. I also used the Pillsbury crescent rolls for the top and bottom. It was like eating chili in a biscuit! I will be making this one again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Biscuit
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 170
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