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Beef ‘n’ Biscuit Bake

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings.
This recipe is quick, easy and satisfying. With its beef and corn combo, it's cozy cuisine at its best! —Erin Schneider, St. Peters, Missouri

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 2% milk
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 cup cubed Velveeta
  • 1 tube (12 ounces) refrigerated biscuits
  • 2 to 3 tablespoons butter, melted
  • 1/3 cup yellow cornmeal

Directions

  • 1. Preheat oven to 375°. In a saucepan over medium heat, cook beef, breaking into crumbles, 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.

Nutrition Facts

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

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