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Biscuit-Topped Beef N Beans Recipe

Photo by: Taste of Home

100% would make again

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I entered this recipe for the annual cookbook put out by our local newspaper and was thrilled to win a prize! I shared my winnings with the dear friend who gave the recipe to me.—Eleanor McQuiston, Harrisville, Pennsylvania

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5 Servings
Prep: 25 min. Bake: 20 min.

Ingredients

1 pound ground beef
1/4 cup chopped green pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 cup spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon onion soup mix
1/4 teaspoon garlic powder
1 block (4 ounces) cheddar cheese, cut into 1/2-inch cubes
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted

Directions

In a skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in beans, spaghetti sauce, mushrooms, soup mix and garlic powder; mix well. Bring to a boil.
Meanwhile, place a cheese cube in the center of each biscuit. Fold dough over cheese to cover; pinch to seal.
Transfer hot meat mixture to a greased 2-qt. baking dish. Place biscuits seam side down over beef mixture. Brush with butter.
Bake, uncovered, at 400° for 18-20 minutes or until the biscuits are golden brown. Yield: 5 servings.

Nutrition Facts: 1 serving (1 each) equals 547 calories, 21 g fat (11 g saturated fat), 76 mg cholesterol, 1,406 mg sodium, 54 g carbohydrate, 6 g fiber, 35 g protein.

Biscuit-Topped Beef N Beans published in Taste of Home Ground Beef Cookbook , p201

Grating Cheese is in the Bag

When I shred a block of cheese, I place the base of my box grater inside a rolled-down gallon-size plastic bag. When I've finished grating the entire block, I just pull out the grater, unroll the bag, seal it and store my freshly grated cheese in the refrigerator. There's no mess. —Coleen Deon, Dover Plains, New York

Reviews for Biscuit-Topped Beef N Beans (1)