Ingredients
1 lb lean ground beef
1 (10 ounce) can enchilada sauce
1 (16 1/3 ounce) can refrigerated reduced-fat buttermilk biscuits
1 1/4 cups shredded cheddar cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove air bubbles and measure headspace for safe canning
Record your recipes and experiments — organized cooking journal
Glass weights keep vegetables submerged — prevent mold in ferments
Mild fruity dried chile — red enchilada sauce, carne adovada
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove air bubbles and measure headspace for safe canning
Record your recipes and experiments — organized cooking journal
Glass weights keep vegetables submerged — prevent mold in ferments
Mild fruity dried chile — red enchilada sauce, carne adovada
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350 degrees. Brown beef and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.