Cowboy Casserole with Cheddar Jalapeño Biscuit Crust
Recipe Courtesy Of:
1 HRS 30 MINS
Time to Cook
6 - 8
Servings
20
Ingredients
Ingredients
Casserole
Biscuit Crust
Preparation
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Step 1
Preheat oven to 400°F.
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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.
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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.
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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.
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Step 5
Stir in frozen vegetables and beans.
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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.
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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.
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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.
