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.

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