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Beef 'n' Biscuit Bake Recipe

Beef 'n' Biscuit Bake Recipe

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. YIELD:6-8 servings


  • 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


  • 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.

Nutritional Facts

1 serving (1 each) equals 439 calories, 19 g fat (8 g saturated fat), 46 mg cholesterol, 1,180 mg sodium, 44 g carbohydrate, 5 g fiber, 21 g protein.

Reviews for Beef 'n' Biscuit Bake

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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!"

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!"

Reviewed Oct. 3, 2014

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

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."

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."

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."

Reviewed Aug. 27, 2009

"This was a good casserole. Very filling."

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