I posted this years ago, but it’s another one I want to reshare with updates and better pictures. I first found a similar recipe to this forever ago in an ancient Better Homes and Garden magazine. I made a few changes and this is now a stable in our house.
Anyway, back to the recipe. This dish is super easy to make, but does take awhile to cook the ground chuck and then bake the casserole afterwards. I like to cook the beef and onions the night before whenever possible and have everything else chopped and ready to go. Also, I have put together the casserole the night before and it cooked just fine, but if you do this make sure you do not add the biscuits until you’re ready to throw it in the oven. You may need to add some baking time too unless you let it sit at room temperature for about 20 min before baking.
1-1 ½ pound ground chuck
1 onion, small diced
½ of a bell pepper, small diced
2 tablespoons bacon bits
1/8 cup of diced pepperoni
15 oz can of tomato or pizza sauce (I also use leftover red pasta sauce if I have on hand)
1 ½ cups shredded mozzarella
Small tube of refrigerated buttermilk biscuits
Preheat oven to 400. Grease 9x9 baking dish.
Cook ground beef with the onion until no longer pink, drain grease.
Transfer the beef and onions to a mixing bowl and add the bell pepper, bacon, pepperoni and sauce.
Pour into the baking dish and level out the best you can.
Top with the shredded mozzarella
Flatten biscuits with your hands and place on top of the cheese.
Bake uncovered for 20-30 minutes. You’ll be able to tell it’s done with the biscuits are nice and brown and the cheese is melted.