| 1 1/2 lb. ground beef |
| 1/2 c. chopped onion |
| 8 oz. can tomato sauce |
| 4 oz. can chopped green chiles, drained |
| 2 t. chili powder |
| 1/2 t. garlic salt |
| 1 egg, beaten |
| 1 1/2 c. shredded cheddar cheese, divided |
| 1/2 c. sour cream |
| 10 oz. can refrigerated buttermilk biscuits |
Cook beef and onion in large skillet until meat is browned, stirring to crumble. Drain; stir in tomato sauce, chiles, chili powder, and garlic salt. Reduce heat and cook, uncovered, over low heat for 10 minutes, stirring occasionally; remove from heat. Combine egg, 1/2 c. cheddar, and sour cream; mix well. Add to meat mixture, stirring well; set aside. Separate each biscuit into two halves, making 20 biscuit rounds. Press 10 rounds into greased 8" baking dish. Top with meat mixture. Cover with remaining biscuit rounds. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining 1 c. cheese; bake an additional 5 minutes.
Serves 6 to 8.