Prep Time:
15 Min
Total Time:
40 Min
Makes:
5 servings
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
2 tablespoons taco seasoning mix (from 1.25-oz packet)
1 can (11 oz) 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
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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