Biscuit Topped Beef & Corn Casserole

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READY IN: 50mins
SERVES: 6
UNITS: US

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) can green giant cream-style corn, undrained
  • 1
    teaspoon chili powder
  • 12
    cup shredded mexican cheese, blend (2 oz) or 1/2 cup cheddar cheese (2 oz)
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DIRECTIONS

  • Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
  • 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.
  • Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.
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