Cowboy Biscuit Casserole is a comforting, cheesy, and filling one-pan meal that’s a true crowd-pleaser. With layers of seasoned ground beef, hearty beans, zesty tomatoes, melted cheddar, and buttery biscuits on top, this casserole is a go-to for busy weeknights or lazy weekend dinners. Everything bakes together into a golden, bubbling dish that feels like a warm hug on a plate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 small onion, diced
1(10 oz) can diced tomatoes with green chilies (like Rotel), undrained
1(15 oz) can chili beans or baked beans
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough (8-count)
Optional toppings: sour cream, chopped green onions, jalapeños
Directions
I preheat the oven to 375°F (190°C).
In a large skillet over medium heat, I cook the ground beef and diced onion until browned and tender. Then I drain off any excess grease.
I stir in the undrained tomatoes with green chilies, beans, chili powder, salt, and pepper. I let it simmer for 5–7 minutes so the flavors blend.
Then I pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
I sprinkle the shredded cheddar cheese over the top.
I cut each biscuit into quarters and scatter them across the cheese layer.
Next I bake it uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through.
After baking, I let it cool for about 5 minutes before serving. I like topping it with sour cream, green onions, or jalapeños.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories: Approximately 410 kcal per serving
Variations
There are so many ways I can make this casserole my own:
I sometimes use spicy sausage instead of ground beef for extra heat.
Swapping in black beans or kidney beans gives it a different flavor twist.
I’ve tried pepper jack cheese instead of cheddar when I want a bit more spice.
For a Tex-Mex kick, I mix in a little taco seasoning with the meat.
I add frozen corn or chopped bell peppers to bulk it up with veggies.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store the casserole in an airtight container. To reheat, I use the microwave for individual portions or pop the dish back in the oven at 350°F until warmed through. If the biscuits start to dry out, I cover the dish with foil while reheating.
FAQs
How do I know when the biscuits are fully cooked?
I look for a golden brown color on top and check the center of a few biscuit pieces with a knife to ensure they’re not doughy inside.
Can I make this ahead of time?
Yes, I prepare the meat and bean mixture ahead and store it in the fridge. When I’m ready to bake, I top it with cheese and biscuit pieces and pop it in the oven.
What’s the best type of beans to use?
I usually use chili beans for extra flavor, but baked beans or pinto beans also work well in this recipe.
Can I freeze the leftovers?
Absolutely. I let the casserole cool completely, then store portions in freezer-safe containers. To reheat, I thaw it overnight and warm it in the oven or microwave.
Can I use homemade biscuit dough instead of canned?
Definitely. I’ve made this with my own biscuit dough and it turns out great — just be sure to cut the dough into small pieces so it bakes evenly.
Conclusion
This Cowboy Biscuit Casserole is a satisfying, all-in-one meal that’s big on flavor and short on effort. Whether I’m feeding a hungry family or just want an easy dinner with leftovers to spare, it never disappoints. It’s cozy, cheesy, and full of bold, hearty flavors — exactly what I crave on a busy night.
📖 Recipe:
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Cowboy Biscuit Casserole
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Cowboy Biscuit Casserole is a hearty, cheesy one-dish meal made with ground beef, beans, tomatoes, cheddar, and buttery biscuits. It’s perfect for a quick, comforting dinner and easy to customize with your favorite toppings.
Ingredients
1 pound ground beef
1 small onion, diced
1 (10 oz) can diced tomatoes with green chilies, undrained
1 (15 oz) can chili beans or baked beans
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough (8-count)
Optional toppings: sour cream, chopped green onions, jalapeños
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef and diced onion until browned and tender. Drain off any excess grease.
- Stir in the undrained tomatoes with green chilies, beans, chili powder, salt, and pepper. Let simmer for 5–7 minutes to blend the flavors.
- Pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Cut each biscuit into quarters and scatter them across the cheese layer.
- Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Let cool for about 5 minutes before serving. Top with sour cream, green onions, or jalapeños if desired.
Notes
Use spicy sausage instead of ground beef for extra heat.
Black beans or kidney beans can be used for variety.
Pepper jack cheese adds more spice if preferred.
Add taco seasoning for a Tex-Mex flavor boost.
Include frozen corn or chopped bell peppers for added veggies.
Leftovers keep well for up to 4 days in the fridge.
Cover with foil when reheating to prevent biscuits from drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg
