Biscuit-Topped Beef N Beans Recipe

4 1 2
Biscuit-Topped Beef N Beans Recipe
Biscuit-Topped Beef N Beans Recipe photo by Taste of Home
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Biscuit-Topped Beef N Beans Recipe

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4 1 2
Publisher Photo
I entered this recipe for the annual cookbook put out by our local newspaper and was thrilled to win a prize! I shared my winnings with the dear friend who gave the recipe to me.—Eleanor McQuiston, Harrisville, Pennsylvania
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped green pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon onion soup mix
  • 1/4 teaspoon garlic powder
  • 1 block (4 ounces) cheddar cheese, cut into 1/2-inch cubes
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted

Directions

In a skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in beans, spaghetti sauce, mushrooms, soup mix and garlic powder; mix well. Bring to a boil.
Meanwhile, place a cheese cube in the center of each biscuit. Fold dough over cheese to cover; pinch to seal.
Transfer hot meat mixture to a greased 2-qt. baking dish. Place biscuits seam side down over beef mixture. Brush with butter.
Bake, uncovered, at 400° for 18-20 minutes or until the biscuits are golden brown. Yield: 5 servings.
Originally published as Biscuit-Topped Beef N Beans in Taste of Home Ground Beef Cookbook 1999, p201

Nutritional Facts

1 each: 547 calories, 21g fat (11g saturated fat), 76mg cholesterol, 1406mg sodium, 54g carbohydrate (5g sugars, 6g fiber), 35g protein.

  • 1 pound ground beef
  • 1/4 cup chopped green pepper
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon onion soup mix
  • 1/4 teaspoon garlic powder
  • 1 block (4 ounces) cheddar cheese, cut into 1/2-inch cubes
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted
  1. In a skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in beans, spaghetti sauce, mushrooms, soup mix and garlic powder; mix well. Bring to a boil.
  2. Meanwhile, place a cheese cube in the center of each biscuit. Fold dough over cheese to cover; pinch to seal.
  3. Transfer hot meat mixture to a greased 2-qt. baking dish. Place biscuits seam side down over beef mixture. Brush with butter.
  4. Bake, uncovered, at 400° for 18-20 minutes or until the biscuits are golden brown. Yield: 5 servings.
Originally published as Biscuit-Topped Beef N Beans in Taste of Home Ground Beef Cookbook 1999, p201

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jessicajoyce User ID: 3311690 88757
Reviewed Oct. 30, 2009

"very good I'll definatly make again!"

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