Mexi-Beef Casserole

Bake an easy skillet dinner topped with tender Pillsbury® biscuits in a family-pleasing meal.

  • prep time 15 min
  • total time 40 min
  • ingredients 9
  • servings 5

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® SteamCrisp® 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    470
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1590mg
    1590%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    3g
    3%
      Sugars
    10g
    10%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    15%;
    Iron
    25%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved