The spruce / diana rattray from sloppy mac and cheese to slow cooker chop suey to p. The beef mixture is topped with a cornbread batter and baked to perfection. Uncover and bake until bubbly, 15 to 20 minutes. The ground beef casserole is topped with biscuits. Unwrap the baking dish and re-cover with foil.To bake from frozen, preheat the oven to 350 degrees F.Once cool, wrap tightly in plastic wrap and foil. Allow the aluminum foil baking dish to cool completely while the other is baking.For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.Remove the foil and continue to bake until bubbly, another 15 to 20 minutes. Cover the glass baking dish with foil and bake for 25 minutes.Finish by dividing the remaining chips between the baking dishes. Repeat, adding another layer of chips, beef mix and cheese to each. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Divide a third of the broken chips between the prepared baking dishes.Mix together the cheeses in a medium bowl. Make sure not to over crush the chips you're looking for pieces, not crumbs. Break up the chips by crushing the bag slightly with your hands.Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
For the casserole: Preheat the oven to 350 degrees F.Stir the meat into the simmering sauce and shut off the heat.
Drain the fat and stir in the cumin and salt to combine.
Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Cook, whisking, until it begins to bubble let it bubble for 1 minute. For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour.