Biscuit-Topped Beef and Corn Casserole

Prep 20 min
Total 50 min
Servings 6

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

By Betty Crocker Kitchens

Updated October 19, 2009

Make with

Bisquick

Ingredients

2 1/4

cups Original Bisquick™ mix

2/3

cup milk

tablespoons sliced pimiento-stuffed green olives

lb lean (at least 80%) ground beef

medium onion, chopped (1/2 cup)

1 1/2

teaspoons minced garlic (from 4.5-oz jar)

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

can (14.75 oz) cream-style corn, undrained

teaspoon chili powder

1/2

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

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

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.