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Mexi-Beef Casserole - P

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“Bake an easy skillet dinner topped with tender refrigerator biscuits in a family-pleasing meal. Using a 10 inch skillet with oven proof handle.”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 1 lb lean ground beef
  • 14 cup chopped onion
  • 2 tablespoons taco seasoning mix (from 1.25-oz packet)
  • 1 (11 ounce) can Mexican-style corn, drained (with red and green peppers)
  • 2 (8 ounce) cans tomato sauce
  • 4 ounces cheddar cheese, cut into 1/2-inch cubes (1 cup)
  • 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • 1 teaspoon yellow cornmeal, if desired

Directions

  1. Heat oven to 375°F
  2. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  3. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce.
  4. Heat until hot.
  5. Stir in cheese cubes.
  6. Separate dough into 10 biscuits; cut each into quarters.
  7. Arrange quartered biscuits around outer edge of skillet.
  8. Brush biscuits with melted butter; sprinkle with cornmeal.
  9. Bake 18 to 22 minutes or until biscuits are golden brown.
  10. High Altitude (3500-6500 ft): No change.
  11. NOTE:
  12. Be sure that the skillet you use for this easy meal can go into the oven, handle and all.
  13. EXCHANGES: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Medium-Fat Meat; 1 1/2 Fat
  14. CARBOHYDRATE CHOICES: 3.

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