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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 pound(s) ground beef |
1 16-ounce can(s) kidney beans, rinsed and drained |
1 15 1/4-ounce can(s) whole kernel corn, drained |
1 10 3/4-ounce can(s) condensed tomato soup, undiluted |
1/4 cup(s) milk |
2 tablespoon(s) finely chopped onion |
1/2 teaspoon(s) chili powder |
1/4 teaspoon(s) salt |
1 cup(s) cubed process cheese (velveeta) |
1 12-ounce tube refrigerated biscuits |
2 to 3 tablespoon(s) butter, melted |
1/3 cup(s) yellow cornmeal |
Directions:
1. • In a saucepan over medium heat, cook the beef until no longer pink; drain. Add 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° for 10 minutes.
2. • 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: 6-8 servings.
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