Mexican Pot Pie with Biscuit Topping

By davidv

To be prepared in K30631 — Cook's Essentials® Porcelain Enamel 12-piece Cookware set (4-inch deep sauté pan)

Ingredients

• Ingredients:
• 1-1/2 lbs. lean ground beef
• 1/2 cup chopped red onion
• 1/2 cup chopped green pepper
• 1.25 oz. package taco seasoning mix
• 3/4 cup water
• 16-oz. can kidney beans, un-drained
• 11-oz. can whole kernel corn with sweet peppers, drained (or 2 cups frozen corn with one diced roasted red pepper)
• 1 tube Pillsbury Grands Biscuits, or similar
• 3 cups shredded cheddar cheese (12 oz.)
• 1 Tbsp. cilantro or parsley, to garnish

Preparation

Step 1

Directions:

Preheat oven to 350°F.

In a 4-inch deep skillet or sauté pan, cook ground beef until brown and drain off fat. Add chopped onion and green pepper and cook for 5 minutes. Sprinkle in taco seasoning mix and 3/4 cup of water. Add un-drained kidney beans and drained corn; bring to a boil. Reduce the heat and simmer for 5 minutes.

Top the mixture with 2-1/2 cups of the cheese. Remove the biscuits from the tube and place on top. Bake for 20 minutes, or until biscuits are tender. Sprinkle with the remaining cheese and cilantro. Let stand for 5 minutes. Serve.