Mexi-Beef Casserole

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.