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Biscuit-Topped Beef and Corn Casserole

  • 6servings
  • 50minutes
  • 450calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups Original Bisquick® mix

  2. 2/3 cup milk

  3. 2 tablespoons sliced pimiento-stuffed green olives

  4. 1 lb lean (at least 80%) ground beef

  5. 1 medium onion, chopped (1/2 cup)

  6. 1 1/2 teaspoons minced garlic (from 4 1/2-oz jar)

  7. 1 can (14 1/2 oz) diced tomatoes with roasted garlic and onion, undrained

  8. 1 can (14 3/4 oz) Green Giant® cream-style corn, undrained

  9. 1 teaspoon chili powder

  10. 1/2 cup shredded Mexican cheese blend or Cheddar cheese (2 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.

  2. 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.

  3. Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

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