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Fiesta Cornmeal Biscuit Casserole

 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 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.
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Comments

  1. SamanthaFebruary 5, 2011 at 12:06 PM

    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,
    Samatnha

    ReplyDelete

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