INGREDIENTS
1 | lb lean (at least 80%) ground beef |
1/4 | cup chopped onion |
2 | tablespoons Old El Paso® taco seasoning mix (from 1-oz package) |
1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
2 | cans (8 oz each) tomato sauce |
4 | oz Cheddar cheese, cut into 1/2-inch cubes (1 cup) |
1 | can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits |
1 | tablespoon butter or margarine, melted |
1 | teaspoon yellow cornmeal, if desired |
DIRECTIONS
1. | Heat oven to 375°F. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes. |
2. | Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal. |
3. | Bake 18 to 22 minutes or until biscuits are golden brown. |
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