Mexican Style Biscuit Casserole

Linda Dugan


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

★★★★★ 1 vote
20 Min
25 Min


1 bag(s)
uncle ben's ready rice long grain & wild
1 can(s)
tomato soup
1 can(s)
hormel chili with beans
1 can(s)
1 can(s)
tomatoes italian style w/oregeno & basil
1 bag(s)
shredded colby & montery jack cheese
1 c
sharp shredded cheddar cheese
1 1/2 lb
ground beef
1 can(s)
grand biscuits
1 tsp
garlic and herb seasonings
1/2 tsp
basil, dried
1/2 tsp
lawry's seasoned salt
1/2 tsp
1/2 tsp
worcestershire sauce
1/2 tsp
1/2 c
1/2 tsp
chili powder (or more for your taste)
1/2 c

How to Make Mexican Style Biscuit Casserole


  • 1Brown Hamburger with seasonings. I wanted to add onion, but did not have any. It would be good in this recipe.
  • 2Add 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
  • 3Heat to boil, boil about 1 minute.
  • 4Place all ingredients into 8x10 glass, greased pan
  • 5Sprinkle Colby & Monterey Cheese all over top
  • 6Open biscuits and place evenly over cheese
  • 7Sprinkle Sharp Cheddar Cheese on top
  • 8Place 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!

Printable Recipe Card

About Mexican Style Biscuit Casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #savory