Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Cheese grater (if shredding your own cheese)
Step-by-Step Instructions
First, I preheat my oven to 375°F and lightly grease that 9×13 baking dish. Then, in my large skillet over medium-high heat, I brown the ground beef with the onion and bell pepper. I break it up really well with my wooden spoon—no big chunks here! Once the beef is no longer pink and the veggies have softened, I drain off most of the excess grease. This is key for a sauce that clings nicely and isn’t greasy. I then stir in the garlic for just 30 seconds until it’s wonderfully fragrant.
Now for the magic: building the sloppy joe sauce right in the skillet. I reduce the heat to medium and add the ketchup, tomato paste, brown sugar, mustard, Worcestershire, chili powder, smoked paprika, and broth. I give it a really good stir, making sure that tomato paste is fully dissolved and incorporated. I let this simmer for about 5-7 minutes, stirring occasionally. You’ll see it thicken slightly and the flavors meld together beautifully. Season with salt and pepper to taste—I usually start with ½ teaspoon of each.
Here’s where the casserole comes together. I pour that glorious, thick meat mixture right into the prepared baking dish and spread it into an even layer. I sprinkle one cup of the shredded cheese evenly over the top. Then, I open the biscuit can—that pop never gets old!—and separate the biscuits. I place them gently on top of the cheesy meat layer; they’ll be snug and might touch, which is perfect. I learned the hard way not to press them down; just let them sit on top so they can rise and bake properly.
For the final touch, I sprinkle the remaining ½ cup of cheese right over the tops of the biscuits. This creates those delightfully cheesy, golden-brown tops. I pop the dish into the preheated oven and bake for 18-22 minutes. The wait is the hardest part! I watch for the biscuits to turn a deep golden brown and for the cheese to be bubbly all around the edges. Let it cool for just 5-10 minutes before serving—it’s molten hot straight out of the oven, and those few minutes let everything set up for perfect scooping.(See the next page below to continue…)