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Wednesday, July 7, 2010

Biscuit Topped Hamburger Stew

Biscuit-Topped Hamburger Stew

1 lb. lean ground beef
1/2 cup coarsely chopped onion
14.5 oz. can diced tomatoes, undrained
12 oz. jar home-style beef gravy
1-1/2 cups diced peeled potatoes
1 cup carrot strips (1x 1/4 x 1/4")
1 cup frozen green beans
1/4 tsp. pepper
6 oz. can Hungry Jack refrigerated buttermilk flaky biscuits

Heat oven to 375. Spray large skillet with nonstick cooking spray. Heat
over medium-high heat until hot. Add ground beef and onion; cook and
stir until beef is thoroughly cooked. Drain. Add all remaining
ingredients except biscuits; mix well. Bring to a boil. Reduce heat to
medium-low; cover and cook 10-15 minutes or until vegetables are tender,
stirring occasionally. Spoon into ungreased 8" square (2-quart) or oval
(2-1/2 quart) baking dish. Separate dough into 5 biscuits; cut each in
halve. Arrange, cut side down, around outside edge of hot mixture. Bake
20 minutes or until casserole is bubbly and biscuits are deep golden

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