The children are off with grandparents, the house is quiet, and I have a zillion projects to finish before my life as a mom resumes. There’s no way I can possibly finish everything. I did manage to accomplish some great homeschool organizing but I haven’t painted a single wall or tackled a bit of the clutter in the garage.
The sun came out this afternoon, unveiling a gorgeous Washington day. Tim and I rode our bikes to the library and then later walked to the teriyaki place for some take-out. Look at us – saving gas money AND getting exercise.
Since I don’t have any pictures of cute children on hand (the neighbors get so fussy when I start photographing their little ones), I’ll have to distract everyone with another yummy recipe. I found this pasted inside my recipe book, it’s from Allrecipes.com. Biscuits are VERY popular with my dear husband, so I knew this casserole would be well received. The mild flavor of the meat sauce made it an instant fan with the children as well.
Beef and Biscuit
1 1/4 pounds ground beef (I used ground turkey & low fat sausage)
1/2 c chopped onion (I used a sweet onion-delicious)
1 (8 oz) can tomato sauce
2 tsp chili powder
1/2 tsp garlic salt
1 package buttermilk biscuits
1 1/2 c. shredded Monterey Jack cheese (divided)
1/2 c. sour cream
1 egg, lightly beaten
Directions:
1) Preheat oven to 375
2) Brown ground beef and onion. Stir in tomato sauce and spices. Simmer
3) Separate biscuit dough. Pull each biscuit into two layers. Press biscuits halves on bottom of 9 inch pie dish to form bottom crust. Reserve remaining biscuits for top layer. (Note: I doubled dish and prepared it in a 9 x 13 pan).
4) Remove meat mixture from heat and stir in half the cheese, sour cream and egg. Mix well. Spread over bottom crust. Arrange remaining biscuit halves to form top crust. Top with remaining cheese.
5) Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Enjoy. The seems a very flexible recipe – you could easily go with a more Italian flavor and use spaghetti sauce or a Mexican flair and add salsa. I’m sure my family would be more than willing to try out any biscuit creations I came up with. The original recipe called for 1/4 c. chopped green chilies which I left out.
Kathy
Kathy,
I’m enjoying the recipe posts! The muffin one a few days ago was TOTALLY awesome!
Question about this recipe though: Were the biscuits on the bottom mushy? It seems they might be.
And congrats on your Debt O Meter!! I see it going down. You all are doing very well!
Leeann
This looks great. I wish I’d cook it and your chicken enchi’s when the Portland kids come. Hymm.
I love you. Miss the kid pics, tho.
Keep having a fun quiet Tim-filled time. Aunt Kate
That’s kewl that you’re within walking or biking distance to places.
This looks delicious! Thanks for including the recipe!