Cheesy Biscuits and Beef

1 1/4 pounds ground beef (lean)
1/2 cup onion (diced)
1/4 cup chile pepper (diced)
8 ounces tomato sauce (canned)
2 teaspoons chili powder
1/2 teaspoon garlic salt
10 ounce canned, refrigerated biscuit dough
1 1/2 cups shredded Monterey Jack
1/2 cup sour cream
1 egg (lightly beaten)

Heat the oven to 375 F (190 C).
In a hot pan, brown the ground beef, onion and pepper; drain oil. Mix in tomato sauce, chili powder, and garlic salt. Let simmer while preparing the buttermilk biscuits.
Create ten biscuits with dough. Separate each into two layers. Line the bottom of a pie dish with one half of each to form bottom crust. Set aside other halves.
Take meat off of the heat, and stir in only half a cup of the cheese, cream, and the egg. Add on top of bottom crust. Place other biscuit halves on top, use remaining cheese to sprinkle on top.
Bake for about half an hour, or until biscuits are a golden brown.