Biscuit-Topped Beef and Corn Casserole

 

2 1/4

cups Original Bisquick® mix

2/3

cup milk

2

tablespoons sliced pimiento-stuffed green olives

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

1 1/2

teaspoons minced garlic (from 4.5-oz jar)

1

can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained

1

can (14.75 oz) Green Giant® cream-style corn, undrained

1

teaspoon chili powder

1/2

cup shredded Mexican cheese blend or Cheddar cheese (2 oz)

• 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.