Cowboy Casserole with Cheddar Jalapeño Biscuit Crust

Ingredients icon 21 Ingredients
Servings icon Makes 6 - 8 Servings
Time icon 1 and 1/2 Hours
Recipe courtesy of: Jess Pryles,



  • 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

Biscuit Crust

  • 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*


  1. Preheat oven to 400°F.

  2. Brown the beef in batches, seasoning with salt as you cook, then set aside.

  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.

  4. 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.

  5. Stir in frozen vegetables and beans.

  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 cheddar and jalapeños and stir a few more times until distributed evenly, but do not overwork the dough.

  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.

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

Nutrition Information

Nutrition information per serving: 670 calories; 26 g fat (14 g saturated fat; 0.5 g trans fat); 130 mg cholesterol; 870 mg sodium; 1210 mg potassium; 59 g carbohydrate; 12 g fiber; 5 g sugars; 49 g protein; 4% (DV) vitamin D; 30% (DV) calcium; 45% (DV) iron; 34% (DV) potassium

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