1 to 1 1/4 lb. ground beef
1/2 c. chopped onions or 2 tbsp. instant minced onion
1/4 c. diced green bell pepper or chilies
1 (8 oz.) can tomato sauce (1 c.)
2 tsp. chili powder
Garlic salt to taste
1 (8 oz.) tube refrigerated buttermilk or country style biscuits
1 1/2 c. Monterey Jack or sharp cheese, shredded
1/2 c. sour cream
1 egg, slightly beaten

Brown ground beef, onion, and pepper to chilies in skillet; drain. Stir in tomato sauce, chili powder, and garlic salt. Simmer over low heat. Separate 10 biscuits and split each in half to get 20 "layers". Press 10 "layers" into bottom of ungreased 8 or 9 inch square baking pan to form crust. Combine 1/2 cup cheese, sour cream, and eggs. Remove meat mixture from heat, stir in sour cream mixture, and spoon over dough in baking pan. Put remaining 10 biscuit "layers" on top of sour cream mixture. Sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes, until biscuits are a deep golden brown.

To make ahead, assemble, cover, and refrigerate up to 2 hours before baking. Bake at 375 degrees for 30-35 minutes.