Description
A hearty casserole with seasoned sausage, tomatoes, tame jalapeños, a creamy sauce, and a buttery Cheddar Bay Biscuit topping.
Ingredients
Scale
- 16 oz ground sausage
- 1 cup finely diced onion
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 2 (8 oz) cans tomato sauce
- 1/2 cup tamed pickled jalapeno peppers
- 2 roma tomatoes, diced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (11.24 oz) packet Red Lobster Cheddar Bay Biscuit Mix with seasoning mix
- 3/4 cold water
- 1/2 cup cheddar
- 2 Tbsp melted butter
Instructions
- Heat oven to 350° F.
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion, garlic powder, chili powder and cumin. Brown for 5 minutes. Drain off excess grease, if there is any.
- Stir in the tomato sauce and jalapenos. Bring to a simmer and then remove from heat. Stir in the tomatoes. Set aside.
- In a small bowl stir together the sour cream and mayonnaise.
- In a separate bowl stir together the biscuit mix (set aside seasoning mix for later) with the cold water and cheddar. Stir just until combined.
- In a 9×13 inch pan spread the sausage mixture. Then drop dollops of the sour cream mixture over the top. Finally add dollops of the biscuit mixture.
- Bake for 25 minutes. Turn the heat up to 425° and bake for 5 more minutes, until top is golden brown.
- Stir the melted butter together with the seasoning mix and use a pastry brush to brush over the top of the biscuit topping.
- Serve and enjoy!
- Category: Sausage
- Method: Baking