Ingredients:
1 lb lean ground beef
1/4 cup chopped onions
2 tablespoons taco seasoning mix ( from 1.25-oz packet)
1 (11 ounce) cans Mexican-style corn, drained ( with red and green peppers)
2 (8 ounce) cans tomato sauce
4 ounces cheddar cheese, cut into 1/2-inch cubes ( 1 cup)
1 (7 1/2 ounce) cans refrigerated buttermilk biscuits
1 tablespoon butter or 1 tablespoon margarine, melted
1 teaspoon yellow cornmeal, if desired
Directions:
Heat oven to 375 F
In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce.
Heat until hot.
Stir in cheese cubes.
Separate dough into 10 biscuits; cut each into quarters.
Arrange quartered biscuits around outer edge of skillet.
Brush biscuits with melted butter; sprinkle with cornmeal.
Bake 18 to 22 minutes or until biscuits are golden brown.
High Altitude (3500-6500 ft): No change.
NOTE:.
Be sure that the skillet you use for this easy meal can go into the oven, handle and all.
EXCHANGES: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Medium-Fat Meat; 1 1/2 Fat
CARBOHYDRATE CHOICES: 3.
Servings: 5
Time preparation: 15 min.
Time total: 40 min.