Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds lean ground beef

  2. 1 1 1/4-ounce package taco-seasoning mix

  3. 3/4 cup water

  4. 1 16-ounce can kidney beans

  5. 1 11-ounce can whole-kernel corn with sweet peppers, drained

  6. 3-1/4 cups packaged biscuit mix

  7. 1 cup milk

  8. 3 cups shredded cheddar cheese (12 ounces)

Instructions Jump to Ingredients ↑

  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. Makes 8 to 10 servings.


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