 INGREDIENTS
3 Tbsp. dried minced onion
1-1¼ lbs. ground beef
½ cup chopped onion
¼ cup diced green chilies
1 8-oz. can tomato sauce
2 tsp. chili powder
¾ tsp. garlic salt
1 8-oz can refrigerated buttermilk biscuits
1½ cups shredded Monterey jack and cheddar cheese
½ cup sour cream
1 egg, slightly beaten
Preheat oven to 375 degrees. Brown ground beef, chopped
onion and diced green chilies in pan; drain grease. Stir
in tomato sauce, chili powder, garlic salt and minced onion.
Simmer.
Separate refrigerated buttermilk biscuits into 10 biscuits,
then separate again into 20 biscuits. Place 10 of the half-biscuits
into bottom of 8- or 9-inch square glass baking dish.
Combine ½ cup shredded Monterey jack and cheddar cheese
with sour cream and egg, mix well. Remove meat from heat,
stir in sour cream mixture. Place other 10 biscuits on top
of meat mixture. Sprinkle remaining 1 cup of cheese on top
of dough. Bake at 375 degrees for 30 minutes until golden
brown.
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