1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
1 lightly beaten egg
1 cup shredded Monterey Jack cheese

Heat oven to 375ºF. In a large skillet, brown ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing biscuits. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9 inch pie plate to form bottom crust. Reserve the other 10 biscuit halves for the top layer. Remove meat mixture from heat and stir in cheese, sour cream and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust and spoon remaining cheese evenly over the top. Bake for 25-30 minutes till biscuits are a deep golden brown color.