Description
A hearty and flavorful baked casserole featuring seasoned ground beef, tender biscuits, and melty cheese. A comforting meal perfect for weeknights or potlucks.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper to taste
- 1 (8 ounce) package refrigerated biscuit cut into quarters
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. In a large skillet, cook ground beef and onion until browned; drain grease.
- 3. Add garlic and cook for 1 minute until fragrant.
- 4. Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes (undrained), and diced green chilies (drained).
- 5. Season with chili powder, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.
- 6. Pour mixture into prepared baking dish.
- 7. Arrange biscuit quarters evenly over the top.
- 8. Sprinkle cheddar and Monterey Jack cheeses over the biscuits.
- 9. Cover loosely with aluminum foil. Bake for 25 minutes.
- 10. Remove foil and bake for another 10-15 minutes, until biscuits are golden and cheese is bubbly.
- 11. Let stand for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450-600
- Sugar: 5-8g
- Sodium: 800-1200mg
- Fat: 25-35g
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Protein: 25-35g