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Biscuit-Topped Beef N Beans

Biscuit-Topped Beef N Beans
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
5 ServingsPrep: 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,
© Taste of Home 2013

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Biscuit-Topped Beef N Beans (continued)

Nutrition Facts: 21 g fat (11 g saturated fat), 76 mg cholesterol, 1,406 mg sodium, 54 g carbohydrate, 6 g fiber, 35 g protein.
© Taste of Home 2013