Mexi-beef Casserole
Submitted by: Paulintall (see all recipes) | Source: PillsburyBaking
- Servings: 5 servings
- Prep Time: 15 Min
- Cook Time: Bake 18 to 22 minutes
- Total Time: 40 Min
Ingredients:
| 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 |
Directions:
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.
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