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Mexi-Beef Casserole

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

Recipe by OldElPaso

12345

(4)

Prep Time: 15 minutes

Total Time: 40 minutes

Servings: 5 servings

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*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
No change.
Be sure that the skillet you use for this easy meal can go into the oven, handle and all.

Ingredients

1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
2 cans (8 oz each) tomato sauce
4 oz Cheddar cheese, cut into 1/2-inch cubes (1 cup)
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
1 teaspoon yellow cornmeal, if desired

1Heat 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.
2Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.
3Bake 18 to 22 minutes or until biscuits are golden brown.