Beef 'n' Biscuit Bake Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 439
  • Fat:
  • 19 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 1180 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 5 g
  • Protein:
  • 21 g


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Beef 'n' Biscuit Bake

Country Extra - try a FREE ISSUE today!

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!

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 pound ground beef
  • 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 minced 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.


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