Beef ‘N’ Biscuit Bake

Name: Beef ‘N’ Biscuit Bake
Ingredients: 1 pound ground beef; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 1/4 cup 2% milk; 2 tablespoons finely chopped onion; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1 cup cubed Velveeta; 1 tube (12 ounces) refrigerated biscuits; 2 to 3 tablespoons butter, melted; 1/3 cup yellow cornmeal

12 ingredients

2 steps

Ingredients

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup 2% milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed Velveeta
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Directions

1

Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.
2

Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.