Love this recipe! It is so versatile. You can fix it Mexican style like I did here or make it Italian style. I will give you the substitutions for the Italian variety below in the recipe if you want to fix it that way.
Brown 1 pound of ground beef in a skillet. You can also add other things to it at this point like chopped onion but I didn’t do that here because my family doesn’t like onions. They don’t like green peppers either so I chose to leave all that out but if you like it then by all means, add it!
After the meat has browned, add a 10 oz. can of Old El Paso mild enchilada sauce. I added a can of medium enchilada sauce because we like things a little bit hotter.
Then add an 8 oz. can of tomato sauce.
Now grab a tube of one of these things.
Take out each biscuit and cut it into fourths.
After you have cut all the biscuits into fourths, put them all in the skillet. Mix everything up very gently.
Pour everything into a 13×9 pan and cook it for 25 minutes at 350 degrees. At the end of the 25 minutes, take it out and put some shredded sharp cheddar cheese on top. Return it to the oven for another 10 minutes.
At the end of the 10 minutes it will come out looking like this and yummy good. Here is the recipe: