Best Biscuit Topped Beef Corn Casserole Recipes

BISCUIT-TOPPED BEEF AND CORN CASSEROLE

Biscuit-Topped Beef and Corn Casserole image

Ground beef? Check. Cheese? Check. Bisquick® mix? Check. You probably have everything you need to make this hearty biscuit-topped casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
2 tablespoons sliced pimiento-stuffed green olives
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 1/2 teaspoons minced garlic (from 4.5-oz jar)
1 can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained
1 can (14.75 oz) cream-style corn, undrained
1 teaspoon chili powder
1/2 cup shredded Mexican cheese blend or Cheddar cheese (2 oz)

Steps:

Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving (1/2 Cup Beef Mixture and 2 Biscuits), Sodium 1040 mg, Sugar 10 g, TransFat 1 1/2 g

BISCUIT TOPPED BEEF & CORN CASSEROLE

Biscuit Topped Beef & Corn Casserole image

Make and share this Biscuit Topped Beef & Corn Casserole recipe from Food.com.

Provided by scarley

Categories Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 cups original Bisquick
2/3 cup milk
2 tablespoons sliced pimiento-stuffed green olives
1 lb lean ground beef (at least 80%)
1 medium onion, chopped (1/2 cup)
1 1/2 teaspoons minced garlic (from 4.5-oz jar)
1 (14 1/2 ounce) can diced tomatoes (with roasted garlic and onions, undrained)
1 (14 3/4 ounce) can green giant cream-style corn, undrained
1 teaspoon chili powder
1/2 cup shredded mexican cheese, blend (2 oz) or 1/2 cup cheddar cheese (2 oz)

Steps:

Heat oven to 400Ã‚Â°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

Nutrition Facts : Calories 466.2, Fat 19.7, SaturatedFat 7.7, Cholesterol 65.4, Sodium 1157.9, Carbohydrate 49.6, Fiber 3.2, Sugar 11.4, Protein 24