Previous
John Wayne Cowboy Casserole
When I imagine a pair of cowboy boots propped on a log next to a full pot over an open fire, I imagine that pot filled with biscuits and beans. I have always wanted to hang out at one of those campfires that you see in movies or magazines. I do own three pairs of cowboy boots, so I would do my best to fit in. That said, I am more of a wannabe cowgirl, so I’ve replicated my vision in a cast-iron skillet and topped the biscuits with tomatillos for a little something extra special.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6-8 1x
- Category: Appetizers
Ingredients
Scale
- 1 pound ground beef
- 1 cup chopped onion
- 2 (16-ounce) cans chili beans, hot or mild
- 1/2 cup smoky barbeque sauce
- 2 cups baking mix
- 2 tablespoon vegetable oil
- 2 scallions, finely chopped
- 2/3 cup whole milk
- 2 tablespoons grated Parmesan cheese
- 1 tomatillo, sliced thinly
Instructions
- Preheat the oven to 425ºF.
- In a 10-inch cast-iron skillet or other stovetop-to-oven pan, cook the ground beef, stirring to break up the meat, for 5 minutes. Add the onion and continue to cook and stir for an additional 2 minutes. Drain any excess fat and return the meat to the pan. Add the beans and barbeque sauce to the pan and heat just until heated through.
- Place the baking mix in a medium bowl, stir in 1 tablespoon of the oil and the scallions, then gradually add the milk and stir to form a soft dough. Drop spoonfuls of the dough on top of the beef and bean mixture in the skillet. Brush the tops with the remaining oil and sprinkle with the Parmesan cheese.
- Bake for 20 to 25 minutes, until the biscuits are cooked through and golden brown on top. Serve, garnished with tomatillo slices.
