MEXICAN STYLE BISCUIT CASSEROLE
I read Irene Alleman's recipe of "Beef & Biscuit Casserole" and decided to make a little different version. Especially since I did not have all the ingredients I needed to make a proper casserole and did not want to go out into 93 degree heat to the store. Forgive me, Irene
Provided by Linda Dugan
Categories Casseroles
Time 45m
Number Of Ingredients 18
Steps:
- 1. Brown Hamburger with seasonings. I wanted to add onion, but did not have any. It would be good in this recipe. Drain
- 2. Add Canned tomatoes (liquid included), Chili, Tomato Soup, Corn,Rice (straight from package),ketchup, and Worcestershire Sauce,the water I use to swish out the rest of my soup out of can. Be careful to not use too much water
- 3. Heat to boil, boil about 1 minute.
- 4. Place all ingredients into 8x10 glass, greased pan
- 5. Sprinkle Colby & Monterey Cheese all over top
- 6. Open biscuits and place evenly over cheese
- 7. Sprinkle Sharp Cheddar Cheese on top
- 8. Place in preheated oven of 350 degrees for approx. 20 minutes. Ovens will vary. I would just cook until biscuits on top are a nice golden brown. Watch out for spillover on juice. I place aluminum foil on the bottom of mine. If you add more rice, juices will be soaked up, but be careful to not dry it out. Husband ate 2 platefuls, I think that speaks for itself!
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