Ingredients:

  • 1.5 lbs ground beef (80/20 blend)
  • 1 small yellow onion, finely diced (approx. 150g)
  • 1 green bell pepper, finely diced (approx. 120g)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3/4 cup ketchup
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1/2 tsp smoked paprika
  • 1 can (16 oz) refrigerated flaky biscuits
  • 2 cups sharp cheddar cheese, freshly shredded
  • Salt and black pepper to taste

Instructions:

  1. Preheat your oven to 375°F. Lightly grease your 9x13 inch baking dish if you aren't using an oven safe skillet.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add ground beef, breaking into small crumbles, and sear until deeply browned and no pink remains (7-9 minutes).
  3. Drain excess rendered fat, leaving approximately 1 tablespoon. Stir the diced onions and bell peppers into the beef. Sauté until onions are translucent and peppers have softened. Add minced garlic and cook for an additional 60 seconds.
  4. In a small bowl, whisk together ketchup, tomato paste, brown sugar, Worcestershire sauce, apple cider vinegar, yellow mustard, and smoked paprika. Pour over the beef mixture.
  5. Reduce heat to low and simmer for 5 minutes until the sauce becomes thick, glossy, and mahogany-colored.
  6. Transfer the beef mixture to a 9x13 inch baking dish. Sprinkle 1 cup of the sharp cheddar cheese evenly over the top. Open the 16 oz can of biscuits. Cut each biscuit into quarters and arrange them in a single layer over the cheese.
  7. Sprinkle the remaining 1 cup of cheese over the biscuit pieces. Bake for 20 to 25 minutes until the biscuits are deep golden brown and the cheese is bubbling.
  8. Let the casserole sit for 5 minutes before serving. This helps the sauce set so it doesn't run when you scoop it out.