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Beef 'n' Biscuit Bake

 Beef 'n' Biscuit Bake
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
6-8 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.

2 of 2

Beef 'n' Biscuit Bake (continued)

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.