Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Beef 'n' Biscuit Bake




Source of Recipe


TNT Recipeletter


List of Ingredients




1 pound ground beef
1 can kidney beans (16 oz) -- rinsed and drained
1 can whole kernel corn (15 1/4 oz) -- drained
1 can condensed tomato soup (10 3/4 oz) -- undiluted
1/4 cup milk
2 tablespoons onion -- minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup process American cheese -- cubed
1 tube refrigerated biscuits (12 oz)
2 tablespoons butter or margarine (up to 3) -- melted
1/3 cup yellow cornmeal


Recipe



In a saucepan over medium heat, brown the beef; drain. Add the beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2 1/2-qt. baking dish. Bake, uncovered, at 375 F for 10 minutes. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.

Yield: 6 to 8.