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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 7 |
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Meet the Cook: To be honest, I don't hear many compliments on this dish...folks are always too busy eating! I developed the recipe by grabbing ingredients from my refrigerator and cupboards one crunch time when I needed an easy dish fast. Last year, my husband and I retired from the grocery business - we'd run three rural supermarkets. Now, we're back in school as full-time students. -Kathy McCreary, Goddard, Kansas Ingredients:
1 pound ground beef |
1/2 cup chopped onion |
1 can (8 ounces) tomato sauce |
1 can (8-3/4 ounces) whole kernel corn, drained |
1/4 cup water |
1 envelope sloppy joe mix |
1 tube (10 ounces) refrigerated biscuits |
2 tablespoons milk |
1/3 cup cornmeal |
1 cup (8 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large skillet, cook beef and onion over medium heat until no meat is no longer pink; drain. Stir in the tomato sauce, corn, water and sloppy joe seasoning; cook over medium heat until bubbly. Reduce heat and simmer for 5 minutes; remove from heat and set aside.
2. Separate biscuits; flatten each to a 3-1/2-in. circle. Place milk and cornmeal in separate shallow bowls; dip both sides into milk and then into the cornmeal. Place seven biscuits around the sides and three on the bottom of an ungreased 9-in. pie plate.
3. Press biscuits together to form a crust, leaving a scalloped edge around rim. Sprinkle with 1/2 cup cheese. Spoon meat mixture over cheese.
4. Bake at 375° for 20-25 minutes or until crust is deep golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 7 servings.
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