Busters Recipes

Mexican Biscuit Casserole

Ingredients 
1-1/2  pounds lean ground beef
1  1.25-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)

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

2. 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. 

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

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

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

6. 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.