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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Bake an easy skillet dinner topped with tender refrigerator biscuits in a family-pleasing meal. Using a 10 inch skillet with oven proof handle. Ingredients:
1 lb lean ground beef |
1/4 cup chopped onion |
2 tablespoons taco seasoning mix (from 1.25-oz packet) |
1 (11 ounce) can mexican-style corn, drained (with red and green peppers) |
2 (8 ounce) cans tomato sauce |
4 ounces cheddar cheese, cut into 1/2-inch cubes (1 cup) |
1 (7 1/2 ounce) can refrigerated buttermilk biscuits |
1 tablespoon butter or 1 tablespoon margarine, melted |
1 teaspoon yellow cornmeal, if desired |
Directions:
1. Heat oven to 375°F
2. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
3. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce.
4. Heat until hot.
5. Stir in cheese cubes.
6. Separate dough into 10 biscuits; cut each into quarters.
7. Arrange quartered biscuits around outer edge of skillet.
8. Brush biscuits with melted butter; sprinkle with cornmeal.
9. Bake 18 to 22 minutes or until biscuits are golden brown.
10. High Altitude (3500-6500 ft): No change.
11. NOTE:.
12. Be sure that the skillet you use for this easy meal can go into the oven, handle and all.
13. EXCHANGES: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Medium-Fat Meat; 1 1/2 Fat
14. CARBOHYDRATE CHOICES: 3.
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