MEXICAN BISCUIT CASSEROLE
Steps:
- 1. In a large skillet, cook ground beef until brown. Drain off fat.
- 2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
- 3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
- 4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
- 5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
- 6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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