Beef and Cheese are the Stars of this Simple Casserole Made with Minimal Effort and Lots of Love

 

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!

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