Cowboy Casserole with Cheddar Jalapeño Biscuit Crust
- 2 pounds ground beef (90% lean)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 (10 ounce) diced tomatoes and green chilies
- 8 ounces tomato sauce
- 1 cup beer or beef broth
- 1/4 cup Worcestershire sauce
- 8 ounces mixed frozen vegetables
- 1 (29 ounce) can no-salt-added pinto beans, drained
- Salt to taste
- 1 1/2 cups all-purpose flour
- 2 teaspoons black pepper
- 1 teaspoon salt
- 2 teaspoons baking powder
- 4 ounces butter
- 3/4 cup 1% low-fat milk
- 1 cup shredded reduced-fat cheddar cheese
- 1 jalapeño, diced
* For quicker prep, use Bisquick.
- Heat oven to 400 degrees 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 for 20-25 minutes until biscuits are golden brown and cooked through.
Yield: 6 to 8 servings
Nutrition information per serving (based on 95% lean ground beef): 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. (35%DV)
Recipe courtesy of: Jess Pryles, jesspryles.com
Recipe and photo used with permission from:
Texas Beef Team