Cowboy Casserole with Cheddar Jalapeño Biscuit Crust
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1 HRS 30 MINS
Time to Cook
6 - 8
Preheat oven to 400°F.
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.
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 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.
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 cheese 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.
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.
Filed Under:Pot Roast / Comfort FoodsTexas Favorites