1 1/4 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
1 sm. can diced green chilies
2 tsp. chili powder
1 egg
1/2 c. sour cream
1 1/2 c. shredded Cheddar cheese, divided
1 can refrigerated buttermilk biscuits

Combine beef and onion in a large skillet. Cook until meat is browned; drain. Stir in tomato sauce, chilies and chili powder. Cook over low heat, uncovered, stirring occasionally. Remove from heat.

Beat egg in bowl; stir in sour cream and 1/2 cup cheese. Add to meat mixture and mix well. Set aside. Separate each biscuit into 2 halves making 20 biscuit rounds. Press 10 rounds into an ungreased 9 inch square baking dish. Spread meat mixture over biscuit layer. Arrange remaining biscuit rounds over meat mixture. Sprinkle with remaining 1 cup cheese. Bake uncovered at 375 degrees for 25-30 minutes or until biscuits are golden.