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


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!

About this Recipe

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