2 lbs. Ground Beef, (90% lean)
1 Tbsp. olive oil
1 onion, diced
2 tsp. garlic powder
1 tsp. cumin
10 oz. diced tomatoes and green chilies
8 oz. tomato sauce
1 cup beer or beef broth
¼ cup Worcestershire sauce
8 oz. mixed frozen vegetables
29 oz. canned no-salt-added pinto beans, drained
Salt to taste
1 ½ cup flour
2 tsp. black pepper
1 tsp. salt
2 tsp. baking powder
4 oz. butter
¾ cup 1 % low-fat milk
1 cup shredded reduced-fat cheddar cheese
1 jalapeño, diced
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.
*For quicker prep, use Bisquick*
Based on 95% lean Ground Beef
Nutrition information per serving: Calories 620; Total fat 24g (Sat. fat 13g; Trans fat 1g); Cholest. 115mg; Sodium
880mg; Total Carb. 59g; Fiber 12g; Total Sugars 5g; Protein 43g; Vit D (6% DV); Calcium (30% DV); Iron (40% DV); Potas.