Ingredients
10
10 servings
- •1.25 pounds lean ground beef
- •0.5 cup chopped onion
- •0.25 cup chopped green chile pepper
- •1 (8 ounce) can tomato sauce
- •2 teaspoons chili powder
- •0.5 teaspoon garlic salt
- •1 (10 ounce) can refrigerated buttermilk biscuit dough
- •1.5 cups shredded Monterey Jack cheese, divided
- •0.5 cup sour cream
- •1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
- Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
- Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
- Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Nutritional Facts
Per 10 servings
- Calories: 306
- Carbohydrate: 16g
- Fat: 19g
- Fiber: 1g
- Protein: 18g
- Sugar: 4g
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