Mexi-Beef Casserole

By Rodeo

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1/4 cup chopped onion
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 can (11 oz) whole kernel corn
• 1 can (8 oz each) tomato sauce
• 1 can tomato soup
• 4 oz Cheddar cheese, cut into 1/2-inch cubes (1 cup)
• 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
• 1 tablespoon butter or margarine, melted
• 1 teaspoon yellow cornmeal, if desired

Preparation

Step 1

Heat oven to 375°F. 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, tomato sauce, and tomato soup. Heat until hot. Stir in cheese cubes.

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, if desired.

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