Cowboy Biscuit Casserole

Have you ever noticed that if you cook up some ground beef, throw in some corn and whole beans of just about any kind and suddenly whatever else it might be, it’s now a Cowboy Dish.

I really don’t think cowboys of old were eating biscuits from a can or cooking in an oven. Open fire and cast iron skillets are the cowboy way. Yet if I put something with the word Cowboy on the menu, my guys are licking their chops. Of course, that’s within reason. If I were to make a Quiche and call it Cowboy Pie Breakfast, while Kiddo would give it a try (he’ll eat quiche), Hubby would declare real men don’t eat quiche and that goes double for cowboys.

So quiche this isn’t. Delicious it is. And spicy. And satisfying. And so many other things all rolled into one. Best of all, it’s super simple. Yeah! Perfect for a busy Saturday. Enjoy.

Cowboy Biscuit Casserole
1 (15 oz) can Red Kidney Beans, drained, rinsed
1 (14.5 oz) can Corn, drained
1 lb Ground Beef
1 (14.5 oz) can Fire-roasted Crushed Tomatoes
1 (4.5 oz) can chopped Green Chiles
3 tablespoons Taco Seasoning Mix
2 teaspoons New Mexican Chili Powder
2 cups shredded Colby-Monterey Jack cheese blend
1 can (16.3 oz) 8 count Southern Homestyle Buttermilk Biscuits
1 tablespoon Butter, melted
Sour Cream as desired for serving

Heat oven to 375-degrees. Spray a 3 quart (13×9-inch) baking dish with cooking spray. Set aside.

Rinse and drain kidney beans, set aside. Drain corn, set aside.

In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Return to skillet; stir in beans, corn, tomatoes, chiles, taco seasoning mix and chili powder. Heat to simmering.

Stir in 1-1/2 cups of the shredded cheese. Let cheese melt into the mixture. Pour into the prepared baking dish. Spread out evenly, smooth the top as much as possible.

Separate dough into 8 biscuits. Cut each biscuit into 4 pieces; break apart and scatter over the top beef mixture. Brush biscuits with melted butter. Sprinkle with remaining 1/2 cup shredded cheese. Bake 20 to 25 minutes or until biscuits are golden brown and baked through.

Let rest for about 5 minutes before serving. Top with a dollop of sour cream and enjoy!