Name: Cowboy Casserole with Cheddar Jalapeño Biscuit Crust
Total time: 1 h 30 min
Yield: 6 - 8 Servings
Cuisine: American
Ingredients: 2 lbs Ground Beef 90 lean; 1 Tbsp olive oil; 1 onion diced; 2 tsp garlic powder; 1 tsp cumin; 10 oz diced tomatoes and green chilies; 8 oz tomato sauce; 1 cup beer or beef broth; cup Worcestershire sauce; 8 oz mixed frozen vegetables; 29 oz canned no-salt-added pinto beans drained; Salt to taste; 1 cup flour; 2 tsp black pepper; 1 tsp salt; 2 tsp baking powder; 4 oz butter; cup 1 low-fat milk; 1 cup shredded reduced-fat cheddar cheese; 1 jalapeo diced

Preparation

Step 1

Preheat oven to 400°F.
Step 2

Heat large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles while stirring occasionally. Season with salt, as desired.
Step 3

Add oil to a large heavy based pot. Add onion and cook until softened, about 5 minutes. Add in garlic powder and cumin, and return beef to the pot.
Step 4

Pour in diced tomatoes and green chilies, tomato sauce, beer (or stock), Worcestershire sauce and stir to combine. Bring to a simmer and cook until liquid has reduced, about 20 minutes.
Step 5

Stir in frozen vegetables and beans.
Step 6

In a bowl, combine flour, salt, pepper and baking powder, then cut the butter in using a pastry cutter. You can also do this step in a food processor. Add the milk and stir until just combined, then add the cheese and jalapeños and stir a few more times until distributed evenly, but do not overwork the dough.
Step 7

Pour the beef mixture into a deep casserole dish. Use a cookie scoop to spoon the biscuit mix on top. The biscuits will spread out as they cook so leave room in between.
Step 8

Bake 20-25 minutes until biscuits are golden brown and cooked through.

Nutrition Information

Nutrition information per serving: 579 Calories; 245 Calories from fat; 27.5 g Total Fat (13.3 g Saturated Fat; 8.4 g Monounsaturated Fat); 111.8 mg Cholesterol; 1117.3 mg Sodium; 45.6 g Total Carbohydrate; 6.3 g Dietary Fiber; 36.4 g Protein; 6.3 mg Iron; 980.6 mg Potassium; 0.3 mg Thiamin; 0.4 mg Riboflavin; 11.0 mg Niacin (NE); 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.5 mg Zinc; 26.8 mcg Selenium; 87.6 mg Choline.

This recipe is an excellent source of Protein, Dietary Fiber, Iron, Potassium, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Choline.

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1 comment on "Cowboy Casserole with Cheddar Jalapeño Biscuit Crust"

Ilze Nel-Marais says:

May 20, 2024 at 8:41 pm

Recipe Rating

Are you sure the amounts for the biscuit part is correct?

1 HRS 30 MINS

6 - 8

20

Ingredients

Casserole

Biscuit Crust

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Nutrition Information

Recipe Rating

Recipe Rating

Smoked Brisket

Brisket Enchiladas Nuevo Leon

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1 HRS 30 MINS

6 - 8

20

Ingredients

Casserole

Biscuit Crust

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Nutrition Information

Share Your Beef-Loving Experience! Cancel reply

1 comment on "Cowboy Casserole with Cheddar Jalapeño Biscuit Crust"

Recipe Rating

Share Your Beef-Loving Experience! Cancel reply

1 comment on "Cowboy Casserole with Cheddar Jalapeño Biscuit Crust"

Recipe Rating

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