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Ground Beef Biscuit Stew

Ground Beef Biscuit Stew
“For a different taste, I sometimes add a little chili powder to the meat mixture and top this stew with a prepared cornbread mix,“ says Darlene Markel, a field editor from Sublimity, Oregon. “I’ve been making this recipe ever since I married 25 years ago.“
6 ServingsPrep: 10 min. Bake: 30 min.

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 package (10 ounces) frozen mixed vegetables
  • 1 can (8 ounces) tomato sauce
  • BISCUITS:
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 2 tablespoons shortening
  • 2/3 cup milk
  • 1 teaspoon prepared mustard
  • 1/2 cup shredded cheddar cheese, divided

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in the tomatoes, mixed vegetables and
  • tomato sauce.
  • Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at
  • 400° for 15 minutes.
  • Meanwhile, for biscuits, in a small bowl, combine flour and baking
  • powder. Cut in shortening until mixture resembles coarse crumbs.
  • Stir in milk and mustard until mixture forms a soft dough. Add 6
  • tablespoons cheese.
  • Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until
© Taste of Home 2013

2 of 2

Ground Beef Biscuit Stew (continued)

Directions (continued)

  • golden brown; sprinkle with remaining cheese. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 348 calories, 15 g fat (7 g saturated fat), 51 mg cholesterol, 544 mg sodium, 33 g carbohydrate, 4 g fiber, 21 g protein.
© Taste of Home 2013