Mexi-beef Casserole

By carvalhohm

Ingredients

• 1 lb Lean (at Least 80%) Ground Beef
• 1/4 cup Chopped Onion
• 2 Tbsp Taco Seasoning Mix (from 1-oz Package)
• 1 can (11 Oz) Mexicorn® Whole Kernel Corn With Red & Green Peppers, drained
• 2 cans (8 Oz Each) Tomato Sauce
• 4 oz Cheddar Cheese, cut into 1/2" cubes (1 cup)
• 1 can (7.5 Oz) Refrigerated Buttermilk Biscuits
• 1 Tbsp Butter or Margarine, melted
• 1 tsp Yellow Cornmeal, if desired

Details

Servings 5
Adapted from beef.betterrecipes.com

Preparation

Step 1

1. Heat oven to 375°. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes.

2. Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.

3. Bake 18 to 22 minutes or until biscuits are golden brown.