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Beef 'n' Biscuit Bake Recipe
Beef 'n' Biscuit Bake Recipe photo by Taste of Home
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Beef 'n' Biscuit Bake Recipe

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3.5 7 10
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This recipe is not only quick and easy, it's very satisfying and has the best flavor. With its beef and corn combo, I think it's a great example of Midwest cuisine. —Erin Schneider, St. Peters, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

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

Nutritional Facts

439 calories: 1 each, 19g fat (8g saturated fat), 46mg cholesterol, 1180mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 21g protein .

Directions

  1. Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.
  2. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings.
Originally published as Beef 'n' Biscuit Bake in Country Extra January 1997, p49


Reviews for Beef 'n' Biscuit Bake

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
KristineChayes
Reviewed May. 19, 2016

"This was excellent - I made it for dinner tonight and it was a hit! I used frozen corn, thawed, and added 1/4 cup of minced sweet red and green peppers. I also substituted white Pepper Jack cheese for the processed cheese (I'm allergic to Annatto, the yellow food dye used in many cheeses and too many other food products). After baking, I did need to flip the biscuits over onto a baking sheet for 5 more minutes to bake them through. I will definitely be making this again. Thank you for this recipe, Erin!"

MY REVIEW
jeannie1943
Reviewed Jan. 9, 2016

"I make a similar casserole, but I use Picante sauce, I can tomato sauce, garlic powder and chili powder, and a little sugar, instead of the tomato soup. After I put the meat, corn, and sauces into casserole dish, I use shredded sharp or extra-sharp cheese, over the top. I then cut biscuits in half, dredge in melted butter and roll in a mixture of cornmeal, garlic powder, and paprika. I lay the biscuits around the edges and use the remaining biscuits to make a flower pattern in the center. I bake at 375 deg. F, for15 to 20 min. or until biscuits are brown. I have made this for church functions many times. There is never any left!"

MY REVIEW
Shines22
Reviewed Oct. 3, 2014

"Very bland, little flavor, and the biscuits weren't done."

MY REVIEW
Joscy
Reviewed Jan. 25, 2014

"We're empty nesters. so would try making *half* a dish. Also would not use chili power, but perhaps basil/oregano. Like another reader mentioned, will bake homemade biscuits separate."

MY REVIEW
niagaracat
Reviewed Jun. 14, 2013

"My biscuits were still doughy on the bottom half but the rest of the dish was good. We did enjoy it but will make the biscuits separate next time."

MY REVIEW
ariel_pastore
Reviewed Jan. 31, 2012

"This is one of the best dishes I have ever made. My fiance begs me to make it every time we have company. Made it once for my church small group and they all loved it."

MY REVIEW
farmerb
Reviewed Aug. 27, 2009

"This was a good casserole. Very filling."

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