BISCUIT-CRUST SPINACH GROUND BEEF BAKE

Biscuit-Crust Spinach Ground Beef Bake image

My family loves lots of heat so I also add in 2 jalapeno peppers, seeded and finely chopped along with the dryed chili flakes, but both can be omited if desired. You can use grated cheddar cheese for the top in place of Parmesan, just sprinkle the cheddar cheese on the last 5 minutes of baking. I have made this dish using Italian sausage meat, removed from casings in place of the ground beef, I like the sausage better, but the choice is yours!

Provided by Kittencalrecipezazz

Categories Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 (7 1/2 ounce) containers refrigerated buttermilk biscuits (Pillsbury is good for this)
1 1/2 lbs ground beef
1 small onion, finely chopped
1 -2 tablespoon minced fresh garlic
2 -4 teaspoons dried chili pepper flakes (optional or to taste)
1 jalapeno pepper, seeded and finely chopped (optional)
2 large eggs, lightly beaten
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
1 (4 ounce) can sliced mushrooms, drained
1 cup crumbled feta cheese or 1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
seasoning salt or white salt
black pepper
2 tablespoons melted butter
grated parmesan cheese

Steps:

Set oven to 375 degrees.
Butter an 11 x 7-inch baking dish.
In a large skillet over medium heat; add in the ground beef with onion, garlic, chili peppers and jalapeno pepper (if using) cook until meat is well browned; drain fat.
In a large bowl mix together eggs with spinach and mushrooms; mix well to combine.
Stir in the feta (or Monterey Jack) Parmesan cheese, seasoned salt and black pepper and the gound beef mixture; mix well to combine.
Spoon the mixture into the preapred biscuit crust.
Drizzle with melted butter, then sprinkle with grated Parmesan cheese.
Bake uncovered for about 25-30 minutes.

Nutrition Facts : Calories 957.5, Fat 58.5, SaturatedFat 24.9, Cholesterol 275.6, Sodium 1933.2, Carbohydrate 55.2, Fiber 4.5, Sugar 12.4, Protein 53.2