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Prep Time : 15min
Cook Time : 25min
Course : Entree
Special : Quick
Type of Prep : Bake, Simmer
Cuisine : Tex-Mex
Occasion : Fall, Family Dinner, Winter
 
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Beefy Biscuit Pot Pie

by Linda Larsen
This simple recipe uses convenience foods like canned cream of mushroom soup, frozen corn, and refrigerated biscuit dough for a hearty dinner.

INGREDIENTS:

  • 1 lb. ground beef OR 12 oz. meatless frozen crumbles
  • 1 onion, chopped
  • 10 oz. can cream of mushroom soup with roasted garlic
  • 9 oz. pkg. frozen corn
  • 1 cup chopped tomatoes, seeded
  • 1/2 tsp. dried basil leaves
  • 1 can refrigerated biscuit dough
  • 2 Tbsp. grated Parmesan cheese
  • 1/4 tsp. dried oregano leaves

PREPARATION:

Preheat oven to 400 degrees. In large skillet, cook ground beef and onion until beef is no longer pink; drain. (If using crumbles, cook onion in 1 Tbsp. olive oil until tender; add crumbles and heat until thawed.) Add soup, corn, tomatoes, and basil; bring to a boil.

Pour beef mixture into 1-1/2 quart baking dish. Top with biscuits and sprinkle with Parmesan cheese and oregano. Bake at 400 degrees F for 15-18 minutes until biscuits are deep golden brown. 4 servings

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