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mexi-beef casserole

aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

This is from Pillsbury.com. Easy and good. Use skillet that is oven proof. One pan dinner that the whole family will eat.

►
yield 5 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For mexi-beef casserole

  • 1 lb
    lean ground beef (at least 80%)
  • 1/4 c
    chopped onion
  • 2 Tbsp
    taco seasoning mix from package
  • 1 can
    mexicorn whole kernel corn with red and green peppers
  • 2 can
    (8 oz) tomato sauce
  • 1 c
    cheddar cheese, cut into 1/2 inch cubes (about 4 ozs)
  • 1 can
    refrigerated butermilk biscuits
  • 1 Tbsp
    butter
  • 1 tsp
    yellow corn meal, if desired

How To Make mexi-beef casserole

  • 1
    Heat oven to 375. In 10 inch oven-proof skillet, cook beef and onion over medium-high heat until meat is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning, 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 melted butter; sprinkle with cornmeal. Bake 18-22 minutes or until biscuits are golden brown.
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