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) cream-style corn, undrained
1
teaspoon chili powder
1/2
cup shredded Mexican cheese blend or Cheddar cheese (2 oz)
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Steps
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.
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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 a mixed-greens salad and, for dessert, rainbow sherbet topped with fresh fruit.
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Nutrition Facts
Serving Size:1 Serving (1/2 Cup Beef Mixture and 2 Biscuits)