Fiesta Cornmeal Biscuit Casserole

 Fiesta Cornmeal Biscuit Casserole


Fiesta Cornmeal Biscuit Casserole

We like this served with a dollop of sour cream!

1½ pounds  ground beef
1 packet taco-seasoning mix
1 (8-ounce) can tomato sauce
1 (16-ounce) can  kidney beans, un-drained
1 (11-ounce) can Mexicorn, drained
2 cups shredded cheddar cheese, divided
Cornmeal Biscuits (recipe below)

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray.
In a large skillet, sauté ground beef until done; drain.
Add taco-seasoning mix according to package directions, except use the ¾ cup water.
Add the kidney beans and corn; bring to boiling.
Meanwhile, make Cornmeal Biscuits.
Spoon hot meat mixture into prepared baking dish and top with 1½ cups of the cheese.
Place biscuits on top of hot mixture and bake for 20 minutes or until biscuits are done.
Sprinkle with remaining ½ cup of cheese.
Let stand for 5 minutes.

Cornmeal Biscuits

1½ cups baking mix
½ cup yellow cornmeal (I use ½ cup of Jiffy Corn Muffin Mix.)
½ cup milk

Combine baking mix and cornmeal in a mixing bowl.
Make a well and add milk, stirring just until dry ingredients are moistened.
Knead about 20 times on a floured surface.
Roll or pat out about ½ -inch thick and cut with a 2-inch biscuit cutter.
Place on top of casserole.

1 comment:

  1. Hi Connie,
    I make something similiar to this, I will have to try this one, sounds great !!

    Hope you all are doing well and staying warm.
    Thanks as always for sharing your awesome recipes !!

    Blessings sweet friend,


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