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Beef 'n' Biscuit Bake Recipe

Beef 'n' Biscuit Bake Recipe photo by Taste of Home

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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
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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Beef 'n' Biscuit Bake

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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.

Reviewed on Aug. 27, 2009 by farmerb

This was a good casserole. Very filling.