- 2 pounds Ground Beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 teaspoon garlic powder
- 1 teaspoon cumin
- 10 ounces diced tomatoes and green chilies
- 8 ounces tomato sauce
- 1 cup beer or chicken stock
- 1/4 cup Worcestershire sauce
- 8 ounces mixed frozen vegetables
- 29 ounces cooked Pinto beans
- Salt to taste
- 1 and 1/2 cup flour
- 2 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoon baking powder
- 4 ounces butter
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1 jalapeño, diced
- *For quicker prep, use Bisquick*
Preheat oven to 400°F.
Brown the beef in batches, seasoning with salt as you cook, then set aside.
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.
Pour in Rotel, tomato sauce, beer (or stock), Worcestershire sauce and stir to combine. Bring to a simmer and cook until liquid has reduced, about 20 minutes.
Stir in frozen vegetables and beans.
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 cheddar and jalapeños and stir a few more times until distributed evenly, but do not overwork the dough.
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.
Bake 20 – 25 minutes until biscuits are golden brown and cooked through.