Ingredients
Method
Meat and Sauce
- Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up with a spoon. Drain off any excess fat.
- Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt. Let the mixture simmer for 5 minutes, then remove from heat.
Assembly and Baking
- Transfer the meat mixture to a large bowl. Add the quartered biscuits and toss gently until everything is well coated.
- Pour the biscuit and meat mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 28 to 30 minutes, until the biscuits are golden brown and the casserole is bubbly. Let it cool for a few minutes before serving.
Nutrition
Notes
For a leaner option, use ground turkey or chicken.
Add a pinch of cayenne or red pepper flakes for a little heat.
Leftovers keep well in the fridge for up to 3 days; reheat in the oven or microwave.
To make ahead, assemble the casserole without the cheese, cover, and refrigerate for up to 24 hours. Add cheese and bake, adding 5 to 10 minutes to the cook time.
Swap the cheddar for Monterey Jack or a Mexican blend for a California twist.
Serve with a side of avocado slices or a crisp green salad to balance the richness.
Avoid overmixing the biscuits to keep them light and fluffy.