Rating: 4.05 stars
428 Ratings
  • 5 star values: 168
  • 4 star values: 167
  • 3 star values: 50
  • 2 star values: 31
  • 1 star values: 12

This isn't the leanest dish in the world, but, man, it has to be the best! Ground beef, onions, cheese, biscuits...MMMM!

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.

  • Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.

  • Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.

  • Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Nutrition Facts

306 calories; protein 18.4g; carbohydrates 15.5g; fat 18.9g; cholesterol 76.2mg; sodium 631.6mg. Full Nutrition
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Reviews (310)

Most helpful positive review

Rating: 5 stars
05/30/2004
The first time I made this, I looked at my husband and said, "You try it first." He in turn, like little Mikey, said, "I ain't trying it first, you try it." Since then, we have discovered we really like this for a change of pace, and it is great to take to a covered dish dinner. I double everything and bake it in a 9X13 glass baking dish, and instead of using the buttermilk biscuits, I use 2 cans of cresent rolls/ 1 can unrolled will fit the bottom perfectly, and the other for the top crust. Before filling with the meat mixture, I bake the bottom crust about 5 minutes first. I also added some cumin and ceyenne pepper just to jazz it up some, and often use a variety of cheese, whatever I have on hand at the time. Read More
(94)

Most helpful critical review

Rating: 3 stars
12/10/2003
I tried, then reviewed, this recipe in 2001 and gave it three stars. I recently gave it another try and it came out better! Either the recipe was modified since then, or I was asleep when I first read the instructions. True comfort food. My only suggestion: bottom layer of rolls is not necessary. Read More
(8)
428 Ratings
  • 5 star values: 168
  • 4 star values: 167
  • 3 star values: 50
  • 2 star values: 31
  • 1 star values: 12
Rating: 5 stars
05/30/2004
The first time I made this, I looked at my husband and said, "You try it first." He in turn, like little Mikey, said, "I ain't trying it first, you try it." Since then, we have discovered we really like this for a change of pace, and it is great to take to a covered dish dinner. I double everything and bake it in a 9X13 glass baking dish, and instead of using the buttermilk biscuits, I use 2 cans of cresent rolls/ 1 can unrolled will fit the bottom perfectly, and the other for the top crust. Before filling with the meat mixture, I bake the bottom crust about 5 minutes first. I also added some cumin and ceyenne pepper just to jazz it up some, and often use a variety of cheese, whatever I have on hand at the time. Read More
(94)
Rating: 5 stars
08/26/2003
excellent!!! My husband loves this so much he's told me to never forget this recipe!!! I will make one change though, I will defninitely pre-cook the biscuits until they are ALMOST done, then I make the recipe. 2nd time I made this, the top layer of biscuits weren't quite done underneath (the middle ones), and I don't think I'll leave it to chance. This is a very versatile recipe. I added a layer of cottage cheese mixed with shredded cheddar and it was delicious!!! I highly recommend this recipe!!!! I also recommend making them with the "grands" rolls as they are so good and flaky!!! leftovers?? what leftovers??? Read More
(50)
Rating: 5 stars
03/08/2005
I tweaked this a bit as well, I used cheddar and mozerella cheeses, adding 3/4 cup to the meat mixture. I also added 1 1/2 cans tomato sauce. The chili pepper and sour cream were wonderful. Instead of can biscuits, I made my own, split the dough in half, rolled out the first half pressed, it into the bottom of an 8 1/2x11" glass pan, then added the meat mixture, more moz. cheese over the meat, then rolled out the second half of dough, pressed it over, added the chedd. and moz mixture over the top, then drizzled the remaining of the second can of tomato sauce over the top. Baked for 25 min, and when it came out it looked like a magazine cover. It was awesome! The crust, top and bottom turned out perfect. The husband said it was so so good and is a keeper for sure! Read More
(32)
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Rating: 4 stars
07/28/2004
I made some changes to this recipe because of the reviewers suggestions. I added corn and a can of rotel tomatoes with chilies. I didnt have any sour cream so that was simply omitted. Even though I added tomatoes I also added the tomato sauce. I used Mexican cheese but only on the top. I forgot to put some in the beef mixture. (oops)And when I cooked the ground beef I added minced garlic instead of garlic salt. This was a good dinner that my husband liked more than I did. Next time I will try Grands biscuits since the ones I used were too small and just didn't give enough crust. I will make this again and probably do it the same way as I did tonight. Read More
(23)
Rating: 5 stars
11/06/2003
I baked the crust before hand like other people suggested. I then filled and baked it, turned out great! Reminds me of a comfort food. Thanks for the recipe Read More
(19)
Rating: 5 stars
12/10/2003
I sprinkled garlic powder on the ground beef while browning it instead of adding garlic salt at the end. I also baked the bottom layer of biscuits for 7 minutes before adding the rest of the ingredients. This was a wonderful meal with lots of flavor! Read More
(18)
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Rating: 5 stars
09/24/2003
This was great. I also doubled the recipe and put it in a 9X13 pan instead and it worked out well. I also used the Pillsbury crescent rolls for the top and bottom. It was like eating chili in a biscuit! I will be making this one again and again. Read More
(13)
Rating: 4 stars
05/09/2003
We were surprised at how good this was. I think next time I will add more ingrdients for filling. It was a little on the bready side. Read More
(11)
Rating: 5 stars
10/31/2002
AWESOME! AWESOME! AWESOME!! I have made this twice so far with excellent results. I sprinkled my cheese on before adding the top layer of biscuits. I also jazzed it up with chopped green and red bell peppers. It is even better warmed up the next day! Thanks Read More
(10)
Rating: 3 stars
12/10/2003
I tried, then reviewed, this recipe in 2001 and gave it three stars. I recently gave it another try and it came out better! Either the recipe was modified since then, or I was asleep when I first read the instructions. True comfort food. My only suggestion: bottom layer of rolls is not necessary. Read More
(8)