- 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.