1 to 1 1/4 lb. ground beef
1/2 c. chopped onion
1/4 c. diced green pepper
1 c. (8 oz. can) tomato sauce
2 tsp. chili powder
1/4 to 1/2 tsp. garlic salt
1 (8 oz.) can refrigerated buttermilk biscuits
1 1/2 c. shredded Cheddar cheese
1/2 c. dairy sour cream
1 egg, slightly beaten

In large fry pan, brown beef, onion and green pepper. Drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits; pull apart each into 2 layers. Press 10 biscuit layers over bottom of ungreased 8 or 9-inch square baking pan.

Combine 1/2 cup cheese (reserve remaining cheese for topping) sour cream and egg; mix well. Remove meat mixture from heat; stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers on top; sprinkle with remaining cheese.

Bake at 375 degrees for 25 to 30 minutes until biscuits are deep golden brown. This recipe serves 5 to 6.