Check out what my friends at Betty Crocker had to say about this Corn, Beef and Biscuit Casserole:
Season the beef well! It’s so easy to forget when following a recipe step by step. I’ve forgotten a couple times. But this is a great recipe, easy to make and definitely a crowd-pleaser.
I used corn instead of creamed corn and omitted the olives. I think I will flatten the biscuits a little more next time, and add chili seasoning to the beef mixture. Great dish!
Ingredients
2 ¼ cups Original Bisquick™ mix
2/3 cup TruMoo milk
2 tablespoons sliced pimiento-stuffed green olives
1 lb lean (at least 80%) ground beef ï
1 medium onion, chopped (1/2 cup)
1 ½ teaspoons minced garlic (from 4.5-oz jar)
1 can (14.5 oz) Libby diced tomatoes with roasted garlic and onion, undrained
1 can (14.75 oz) Libby cream-style corn, undrained
1 teaspoon McCormick chili powder
½ cup Kraft shredded Mexican cheese blend or Cheddar cheese
Instructions:
Heat oven to 400°F.
In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
Cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain, then stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11×7-inch glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
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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Quick Tip: Serve this dish with a salad of your choice and ice cream for dessert!
Thank you to Betty Crocker for this awesome recipe!
