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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is not only quick and easy, it's very satisfying and has the best flavor. I think it's a great example of Midwest cuisine, because it just tastes good! Ingredients:
1 pound ground beef |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/4 cup milk |
2 tablespoons finely chopped onion |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1 cup cubed process cheese (velveeta) |
1 tube (12 ounces) refrigerated biscuits |
2 to 3 tablespoons butter, melted |
1/3 cup yellow cornmeal |
Directions:
1. In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 10 minutes.
2. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings.
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