Biscuit-Topped Hamburger Stew

Top off meat-and-potatoes cravings with a stew that has biscuits too! ...MORE+ LESS-

By Pillsbury Kitchens

May 5, 2010

lb lean (at least 80%) ground beef

1/2

cup coarsely chopped onion

cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained

jar (12 oz) beef gravy

1 1/2

cups diced peeled potatoes

cup carrot strips (1x1/4x1/4-inch)

cup frozen cut green beans

1/4

teaspoon pepper

can (6 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits

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1

Heat oven to 375°F. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.
2

Stir in all remaining ingredients except biscuits. Heat to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables are tender.
3

Spoon into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) baking dish.
4

Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
5

Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.