Robert Reed'S Beef And Biscuit Casserole

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/4 cup green chilies
• 8 ounces tomato sauce
• 2 teaspoons chili powder
• 3/4 teaspoon garlic powder
• 3 tablespoons dried minced onion
• 8 ounces biscuits Grands Flaky
• 1 1/2 cups monterey jack Shredded, & Cheddar Cheese
• 1/2 cup sour cream
• 1 egg lightly beaten

1. Preheat oven to 375 degrees.
2. Brown the beef, chopped onion and green chilies in a pan; drain grease.
3. Stir in the tomato sauce, chili powder, minced onion and garlic powder then simmer.
4. Separate the biscuits into 10 biscuits then separate again into 20 biscuits.
5. Place 10 of the biscuits into the bottom of an 8x9 greased baking dish.
6. Combine 1/2 c. of the cheese with the sour cream and egg, mix well.
7. Remove the meat mixture from the heat and stir in the sour cream mixture; spread this mixture on top of the biscuits.
8. Place the remaining biscuits on top of the meat mixture and cover with the reaming cheese.
9. Bake at 375 for 30 minutes or until golden brown.

ground beef, onion, green chilies, tomato sauce, chili powder, garlic, onion, monterey, sour cream, egg

Taken from www.yummly.com/recipe/Robert-Reed_s-Beef-and-Biscuit-Casserole-1670703 (may not work)