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Biscuit-topped Fiesta Supper


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Biscuit-topped Fiesta Supper 0 Picture


  • Beef Mixture
  • 1 lb. lean ground beef
  • 1/2 cup chopped onion
  • 3/4 cup Old El Paso® Salsa
  • 1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
  • 1 (8-oz.) can tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon pepper
  • Topping
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon paprika
  • 1/8 teaspoon garlic powder1(12-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
  • 1 tablespoon margarine or butter, melted
  • 4 oz. (1 cup) shredded Cheddar cheese


Servings 5


Step 1

1 Heat oven to 375°F. In large ovenproof skillet, brown ground beef and onion until thoroughly cooked. Drain. Stir in all remaining beef mixture ingredients. Bring to a boil. Reduce heat to low; simmer 10 to 15 minutes or until most of liquid is absorbed.

2 Meanwhile, in small bowl, combine cornmeal, paprika and 1/8 teaspoon garlic powder; mix well.

3 Separate dough into 10 biscuits. Cut each in half crosswise. Arrange biscuits, cut side down, around outer edge of hot beef mixture. Brush biscuits with margarine; sprinkle with cornmeal mixture. Sprinkle cheese in center over beef mixture.

4 Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown.

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