Mexi-Beef Casserole - P

Submitted by Nana Lee

"Bake an easy skillet dinner topped with tender refrigerator biscuits in a family-pleasing meal. Using a 10 inch skillet with oven proof handle."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 5

ingredients

• 1 lb lean ground beef
• 1⁄4 cup chopped onion
• 2 tablespoons taco seasoning mix (from 1.25-oz packet)
• 1 (11 ounce) can Mexican-style corn, drained (with red and green peppers)
• 2 (8 ounce) cans tomato sauce
• 4 ounces cheddar cheese, cut into 1/2-inch cubes (1 cup)
• 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1 teaspoon yellow cornmeal, if desired

directions

1. Heat oven to 375°F
2. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
3. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce.
4. Heat until hot.
5. Stir in cheese cubes.
6. Separate dough into 10 biscuits; cut each into quarters.
7. Arrange quartered biscuits around outer edge of skillet.
8. Brush biscuits with melted butter; sprinkle with cornmeal.
9. Bake 18 to 22 minutes or until biscuits are golden brown.
10. High Altitude (3500-6500 ft): No change.

11. NOTE:

12. Be sure that the skillet you use for this easy meal can go into the oven, handle and all.
13. EXCHANGES: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Medium-Fat Meat; 1 1/2 Fat
14. CARBOHYDRATE CHOICES: 3.

Reviews

[Charlotte J]

Yummmmm. I love this fast, one dish casserole and so did everyone else. I really enjoyed the texture that the cornmeal topped biscuits gave the dish. I will be making this recipe over and over again!! Thank you Nana Lee