Biscuit-Topped Beef N Beans Recipe

Biscuit-Topped Beef N Beans Recipe photo by Taste of Home

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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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Biscuit-Topped Beef N Beans Recipe

Prep: 25 min. Bake: 20 min.

Yield: 5 Servings

25 20 45

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.

Nutritional 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.

Originally published as Biscuit-Topped Beef N Beans 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