Scale

2lb ground beef

1 tbsp olive oil

1 onion, diced

2 teaspoon garlic powder

1 teaspoon cumin

10oz Rotel (diced tomato with green chile)

8oz tomato sauce

1 cup beer or chicken stock

1/4 cup Worcestershire sauce

8oz mixed frozen vegetables

29oz cooked pinto beans

salt to taste

1.5 cup plain flour

2 teaspoon baking powder

4oz butter

3/4 cup milk

2 teaspoon black pepper

1 teaspoon salt

1 cup cheddar cheese, shredded

1 jalapeno, diced

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Preheat oven to 400 degrees.
Brown the beef in batches, seasoning with salt as you cook, then set aside.
Add oil to a large heavy based pot. Add onion and cook until softened, about 5 minutes. Then add in garlic powder and cumin, and return beef to the pot.
Pour in Rotel, tomato sauce, beer (or stock) Worcestershire sauce and stir to combine. Bring to a simmer and cook until liquid has reduced, about 20 minutes.
Stir in frozen vegetables and beans.
In a bowl, combine flour, salt, pepper and baking powder, then cut the butter in using a pastry cutter. You can also do this step in a food processor. Add the milk and stir until just combined, then add the cheddar and jalapenos and stir a few more times until distributed evenly, but do not overwork the dough.
Pour the meat mixture into a deep casserole dish. Use a cookie scoop to spoon the biscuit mix on top. The biscuits will spread out as they cook so leave room in between.
Bake 20-25 minutes until biscuits are golden brown and cooked through.