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Title: Beef 'n' Biscuit Bake
Categories: Beef, Beans, Vegetables, Cheese, Breads
Yield: 8 servings

1 lb Ground beef
16 oz Kidney beans; rinsed,
- drained
15 1/4 oz Whole kernel corn; drained
10 3/4 oz Can tomato soup; undiluted
1/4 c Milk
2 tb Fine chopped onion
1/2 ts Chilli spice mix
1/4 ts Salt
1 c Diced Velveeta
12 oz Can refrigerated biscuits
3 tb Butter; melted
1/3 c Yellow cornmeal

Set oven @ 375ºF/190ºC.

In a saucepan over medium heat, cook beef, breaking into
crumbles, until no longer pink; drain. Add beans, corn,
soup, milk, onion, chili powder and salt; bring to a
boil. Remove from heat; stir in cheese until melted.
Spoon into a greased 2 1/2 qt. baking dish. Bake,
uncovered, 10 minutes.

Meanwhile, brush all sides of biscuits with butter; roll
in cornmeal. Place on top of bubbling meat mixture.
Return to oven 10-12 minutes or until biscuits are
lightly browned and cooked through.

Erin Schneider, St. Peters, Missouri

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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