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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Ingredients:
1 (10 7/8 ounce) packet pillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits |
1 lb ground beef |
1 small onion, chopped |
1 (11 ounce) can green giant mexicorn whole kernel corn |
red pepper |
green pepper |
1 (10 3/4 ounce) can condensed tomato soup |
1/4 cup water |
1 1/4 teaspoons chili powder |
1/8-1/4 teaspoon hot pepper sauce |
Directions:
1. Heat oven to 375 degrees F.
2. Bake biscuits as directed on can.
3. Meanwhile, in large skillet brown ground beef, bell pepper and onion; drain.
4. Stir in remaining ingredients.
5. Bring to a boil.
6. Reduce heat; cover and simmer 10 minutes or until thoroughly heated.
7. To serve, split warm biscuits; place 2 halves on each plate.
8. Spoon hot beef mixture over biscuit halves.
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