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Mexi-beef Casserole

Submitted by: | Source: PillsburyBaking

Mexi-Beef Casserole
2010-07-17 Other
3.4 14

Bake an easy skillet dinner topped with tender Pillsbury® biscuits in a family-pleasing meal.

  • Servings: 5 servings
  • Prep Time: 15 Min
  • Cook Time: Bake 18 to 22 minutes
  • Total Time: 40 Min


1 lb Lean (at Least 80%) Ground Beef
¼ cup Chopped Onion
2 Tbsp Old El Paso® Taco Seasoning Mix (from 1-oz Package)
1 can (11 Oz) Green Giant® Mexicorn® Whole Kernel Corn With Red & Green Peppers, drained
2 cans (8 Oz Each) Tomato Sauce
4 oz Cheddar Cheese, cut into ½" cubes (1 cup)
1 can (7.5 Oz) Pillsbury® Refrigerated Buttermilk Biscuits
1 Tbsp Butter or Margarine, melted
1 tsp Yellow Cornmeal, if desired


1. Heat oven to 375°F. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes.

2. Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.

3. Bake 18 to 22 minutes or until biscuits are golden brown.