Dinner can't get more hearty than the Beef N Biscuit Bake. The filling is a bubbling and bountiful mixture of savory favorites, including juicy ground beef and creamy beans, summery corn, and sweet onions, with melty Velveeta™ cheese stirred in for good measure. Then it's topped with extra buttery, cornmeal-crusted biscuits for wonderful flakiness. Ready in just 30 minutes, the Beef N Biscuit Bake delights and satisfies with a filling meal that makes enough for everyone. And trust us, everyone will want more than just one bite!
Ingredients• 1 pound of ground beef • 1 (16-ounce) can of kidney beans, rinsed and drained • 1 (15.25-ounce) can of whole kernel corn, drained • 1 (10.75-ounce) can of condensed tomato soup, undiluted • 1/4 cup milk, 2% • 2 tablespoons onion, finely chopped • 1/2 teaspoon chili powder • 1/4 teaspoon salt • 1 cup Velveeta™, cubed • 1 (12-ounce) tube of refrigerated biscuits • 2-3 tablespoons butter, melted • 1/3 cup yellow cornmeal
Preheat the oven to 375 degrees F.
Grease a 2 1/2-quart baking dish.
In a saucepan over medium heat, cook the beef, breaking it into crumbles until no longer pink, about 5-7 minutes.
Drain the fat from the saucepan.
Add the beans, corn, soup, milk, onion, chili powder, and salt.
Bring the mixture to a boil.
Remove the saucepan from the heat.
Stir in the cheese until melted.
Spoon the mixture into the prepared baking dish.
Bake, uncovered, for 10 minutes.
Brush all sides of the refrigerated biscuits with butter.
Roll the biscuits in cornmeal.
Place the biscuits on top of the bubbling meat mixture.
Return to the oven until the biscuits are lightly browned and cooked through, about 10-12 minutes.