John Wayne Beef Biscuit (Printer-Friendly Version)
Seasoned beef with biscuit crust, cheddar, fresh veggies, and creamy layers for a flavorful, satisfying meal.
# Ingredients Needed:
→ Protein
01 -
1 pound lean ground beef (80-85% lean)
→ Seasoning
02 -
1 packet taco seasoning mix
→ Biscuit Crust
03 -
1 can large flaky-style refrigerated biscuits (10 biscuits)
→ Dairy
04 -
1/2 cup sour cream (full fat)
05 -
1/2 cup mayonnaise
06 -
2 cups shredded sharp cheddar cheese, divided
→ Vegetables
07 -
1 medium onion, thinly sliced and divided
08 -
1 large red bell pepper, thinly sliced
09 -
3/4 cup sliced canned jalapenos, drained
10 -
2 medium firm ripe tomatoes, thinly sliced
# Step-by-Step Directions:
01 -
Preheat oven to 350°F and position rack in center. Spray a 13x9 inch glass baking dish. Arrange biscuit dough in a single layer, pressing pieces to join and form a crust up halfway on the sides. Place dish on baking sheet and bake 12-15 minutes until edges are lightly golden. Remove and keep oven hot.
02 -
While biscuits bake, heat skillet over medium heat. Brown ground beef until crumbly and fully cooked. Drain excess fat. Stir in taco seasoning and water as per packet instructions. Simmer until flavors meld, then transfer to bowl and set aside.
03 -
In a bowl, mix sour cream, mayonnaise, half of shredded cheddar cheese, and half of the sliced onions until smooth. Set aside.
04 -
Return skillet to medium heat. Sauté remaining onions and sliced red bell pepper for 3-4 minutes until softened but still slightly crisp. Remove from heat.
05 -
On the par-baked biscuit crust, layer cooked beef evenly. Add a layer of sliced tomatoes, then the sautéed bell pepper and onions. Spread drained jalapeno slices on top. Evenly spoon the creamy cheese mixture over all, then sprinkle with remaining cheddar cheese.
06 -
Bake uncovered at 350°F for 30-40 minutes until biscuit edges are deep golden and cheese topping is bubbly and melted. Remove and allow to rest briefly before serving.
# Helpful Hints:
01 -
Monitor biscuit crust during initial bake to avoid over-browning. Shred cheese fresh for optimal melting. Drain jalapenos well to prevent excess moisture.