Biscuit-Topped Fiesta Supper

This south-of-the-border casserole boasts big, bold flavor. MORE+ LESS-

By Pillsbury Kitchens

June 8, 2018

Beef Mixture

lb. lean ground beef

1/2

cup chopped onion

3/4

cup Old El Paso™ Salsa

(11-oz.) can whole kernel corn, red and green peppers

(8-oz.) can tomato sauce

teaspoon sugar

1/2

teaspoon garlic powder

1/2

teaspoon chili powder

1/8

teaspoon pepper

tablespoons yellow cornmeal

1/2

teaspoon paprika

1/8

teaspoon garlic powder

can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)

tablespoon margarine or butter, melted

oz. (1 cup) shredded Cheddar cheese

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1

Heat oven to 375°F. In large ovenproof skillet, brown ground beef and onion until thoroughly cooked. Drain. Stir in all remaining beef mixture ingredients. Bring to a boil. Reduce heat to low; simmer 10 to 15 minutes or until most of liquid is absorbed.
2

Meanwhile, in small bowl, combine cornmeal, paprika and 1/8 teaspoon garlic powder; mix well.
3

Separate dough into 10 biscuits. Cut each in half crosswise. Arrange biscuits, cut side down, around outer edge of hot beef mixture. Brush biscuits with margarine; sprinkle with cornmeal mixture. Sprinkle cheese in center over beef mixture.
4

Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown.