Biscuit-Topped Beef and Corn Casserole

Prep 20 min
Total 50 min
Servings 6

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Ground beef? Check. Cheese? Check. Bisquick* mix? Check. You probably have everything you need to make this hearty biscuit-topped casserole. ...MORE + LESS -

Ingredients

2 1/4 cups (550 mL) Bisquick* Mix

2/3 cup (150 mL) milk

2 tbsp (30 mL) sliced pimiento-stuffed green olives

1 lb (500 g) lean ground beef

1 medium onion, chopped (1/2 cup/125 mL)

1 1/2 tsp (7 mL) minced garlic (from 4.5-oz jar) or 1 clove garlic, minced

1 can (14 oz/398 mL) diced tomatoes with roasted garlic and onion, undrained

1 can (14 oz/398 mL) cream style corn, undrained

1 tsp (5 mL) chili powder

1/2 cup (125 mL) shredded Mexican cheese blend or Cheddar cheese

Steps

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1

Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
2

In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
3

Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

Expert Tips

Substitution: If tomatoes with garlic and onion are not available, substitute a can of plain diced tomatoes and increase minced garlic to 2 teaspoons and chopped onion to 3/4 cup.
Serve With: Serve with a mixed-greens salad and, for dessert, rainbow sherbet topped with fresh fruit.