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Written by J. Donavan Stanley
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Sunday, 11 May 2008 |
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 This is another of my favorite recipes. It caught my eye while surfing the web one day and I just had to try it. I'm a sucker for anything meat-pie related.
I have a variation of this I'll be posting later in the week as a "Sunday Dinner" recipe but this one takes considerable less effort to make. Ingredients: - 1 1/4 pounds lean ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green chili pepper
- 1 (8 ounce) can tomato sauce
- 2 teaspoons Chipotle powder (or regular chili powder)
- 1/2 teaspoon garlic salt
- 1 can refrigerated biscuit dough ("Grands" work well since they're so large)
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 1 egg, lightly beaten
Instructions: - Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown the ground beef, onion and green chili pepper.
- Drain the fat from the pan.
- Stir in tomato sauce, chili powder ,and garlic salt.
- Simmer while preparing the biscuits.
- Separate biscuit dough into biscuits.
- Pull each biscuit into 2 layers.
- Press half of the biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 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.
- Spoon remaining cheese evenly over the top.
- Bake for 25 to 30 minutes, or until biscuits are a deep golden brown color.
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Last Updated ( Sunday, 11 May 2008 )
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