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Biscuit Cowboy Casserole Recipe

Casserole    

2      Reviews
Biscuit Cowboy Casserole Recipe uses ground beef, kidney beans, corn, fire-roasted tomatoes, chilies, taco seasoning, cream cheese, colby-jack cheese, and refrigerated biscuits in making this delicious ground beef casserole recipe.
Food Category:    Beef, Veal, and Lamb
Cuisine Origin:    Southwestern
  
    • Servings:6
    • Nutrition facts:534 calories33.5 grams fat
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INGREDIENTS

  • 1 pound lean ground beef
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can corn kernels, drained
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 (4.5-ounce) can chopped green chilies
  • 1 (1-ounce) package taco seasoning mix
  • 2 teaspoons chili powder
  • 4 ounces cream cheese, cut into cubes
  • 2 cups Colby-Jack cheese blend, shredded, divided
  • 1 (16.3-ounce) can refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted

DIRECTIONS

  • Preheat the oven to 375 degrees F. Coat a 13x9-inch baking dish with cooking spray. In a 12-inch nonstick skillet over medium-high heat, cook the beef, while crumbling, until no longer pink, about 5-7 minutes. Drain the excess grease.
  • Return the beef to the skillet and stir in the kidney beans, the corn, the fire-roasted tomatoes and their juices, the green chiles and their juices, the taco seasoning mix, and the chili powder. Cook the beef-veggie mixture until simmering. Stir the cream cheese into the beef-veggie mixture until melted. Transfer the beef-veggie mixture from the heat and stir in 1 1/2 cups of the shredded cheese.
  • Pour the beef-veggie mixture into the prepared baking dish. Separate the dough into 8 biscuits and cut each biscuit into 6 pieces. Place the biscuit pieces over the beef-veggie mixture. Brush the biscuit pieces with the melted butter.
  • Sprinkle the casserole with the remaining cheese. Bake the casserole until the biscuits are golden-brown and baked through, about 20-25 minutes. Serve.
Biscuit
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