Biscuit Topped Beef & Corn Casserole

Be the first to review
READY IN: 50mins
Recipe by scarley

bettycrocker.com

Ingredients Nutrition

  • 2 14 cups original Bisquick
  • 23 cup milk
  • 2 tablespoons sliced pimiento-stuffed green olives
  • 1 lb lean ground beef (at least 80%)
  • 1 medium onion, chopped (1/2 cup)
  • 1 12 teaspoons minced garlic (from 4.5-oz jar)
  • 1 (14 1/2 ounce) can diced tomatoes (with roasted garlic and onions, undrained)
  • 1 (14 3/4 ounce) cangreen giant cream-style corn, undrained
  • 1 teaspoon chili powder
  • 12 cup shredded mexican cheese, blend (2 oz) or 12 cup cheddar cheese (2 oz)

Directions

  1. Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
  2. In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
  3. Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a