This is one of those awesome casseroles that you can make ahead of time and stick in the freezer for later. I just put it together as instructed, minus the cheese. Wrap it up tightly and stick in the freezer until I want to eat it. Or, if I’m going to be out of town, my kids can put this in the oven themselves. They love when I leave it behind. Check out what they are saying about this recipe over at The Recipe Rebel:
“WOW!! Amazing casserole, the combination of the flavor and the vegetables make this dish one the best casserole, my friends enjoy a lot”
Invite the whole gang over for this scrumptious casserole!
Ingredients
1 pound lean ground beef (or turkey)
½ large onion, finely diced
1 large carrot, peeled and shredded
½ bell pepper, diced
2 stalks kale, chopped (or a few handfuls of spinach)
1½ tablespoons chili powder
1 19oz (540ml) can black or kidney beans, drained and rinsed
1 28oz (796ml) can Hunt’s diced tomatoes, drained
½ cup ketchup
½ cup Sweet Baby Ray’s barbecue sauce
2 cups Gold Medal flour (all purpose or whole wheat)
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon garlic powder (optional)
½ cup cold butter
½-3/4 cup milk
1½ cups shredded cheddar cheese
Instructions
Preheat oven to 450 degrees.
In a large oven safe skillet or dutch oven, cook ground beef and onion over medium-high heat until browned. Add in carrot, pepper, kale and chili powder and cook 2-3 minutes until veggies are softened. Add beans, tomatoes, ketchup and barbecue sauce. Cover and simmer over medium heat for about 10 minutes so the flavors can come together. Meanwhile, make your biscuits.
In a medium bowl, stir together flour, baking powder, salt, and garlic powder. Cut butter into ½” cubes and add to the flour mixture, cutting in until crumbly. Stir in milk gradually, stirring in just enough that the dough comes together. Roll out on a floured surface and cut into biscuit rounds if desired (or just leave it as one piece).
Place biscuits on top of chili mixture, lay a piece of tin foil over top (don’t tighten around the dish — this is only to prevent splatter in the oven. You don’t want it too steamy or your biscuits will be soggy) and bake for 10 minutes until light golden brown. Sprinkle with cheese and bake 1-2 minutes until cheese is melted. Serve.
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Quick Tip: Save time and use store-bought biscuits.
Thanks again to The Recipe Rebel for this hearty and delicious recipe.
