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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âFor a different taste, I sometimes add a little chili powder to the meat mixture and top this stew with a prepared cornbread mix,â says Darlene Markel, a field editor from Sublimity, Oregon. âIâve been making this recipe ever since I married 25 years ago.â Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 package (10 ounces) frozen mixed vegetables |
1 can (8 ounces) tomato sauce |
biscuits: |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
2 tablespoons shortening |
2/3 cup milk |
1 teaspoon prepared mustard |
1/2 cup shredded cheddar cheese, divided |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables and tomato sauce.
2. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 400° for 15 minutes.
3. Meanwhile, for biscuits, in a small bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and mustard until mixture forms a soft dough. Add 6 tablespoons cheese.
4. Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese. Yield: 6 servings.
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