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Beef 'n' Biscuit Bake Recipe

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This recipe is not only quick and easy, it's very satisfying and has the best flavor. I think it's a great example of Midwest cuisine, because it just tastes good!

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Beef 'n' Biscuit Bake Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Directions

In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 439 calories, 19 g fat (8 g saturated fat), 46 mg cholesterol, 1,180 mg sodium, 44 g carbohydrate, 5 g fiber, 21 g protein.

Originally published as Beef 'n' Biscuit Bake in Country Extra January 1997, p49

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Reviewed on Jan. 31, 2012 by ariel_pastore

This is one of the best dishes I have ever made. My fiance begs me to make it every time we have company. Made it once for my church small group and they all loved it.