Mexican Biscuit Casserole

Mexican Biscuit Casserole

Perfect for days like today that have absolutely no temperature outside - it's below zero and holding!





1 1/2 pounds lean ground beef

1 1 1/4 - ounce package taco-seasoning mix

3/4 cup water

1 16 - ounce can kidney beans

1 11 - ounce can whole-kernel corn with sweet peppers, drained

3 1/4 cups packaged biscuit mix

1 cup milk

3 cups shredded cheddar cheese (12 ounces)







In a large skillet, cook ground beef until brown. Drain off fat.

Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.

Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.

Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.

Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.

Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.