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Beef 'n' Biscuit Bake

Beef 'n' Biscuit Bake
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!
6-8 ServingsPrep/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 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.
© Taste of Home 2013

2 of 2

Beef 'n' Biscuit Bake (continued)

Nutrition 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.
© Taste of Home 2013