Fiesta Cornmeal Biscuit Casserole Yum! 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 M
Recipes and Ramblings from a Southern Cook