Contributed By: beccajohnson
simple meals yahoo group
Top off meat-and-potatoes cravings with a stew that
has biscuits too!
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Total Preparation Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Soups & Stews
Ingredients
1 lb. Lean ground beef
1/2 cup Coarsely chopped onion
1 (14.5-oz. ) can diced tomatoes, undrained
1 (12-oz. ) jar home-style beef gravy
1 1/2 cups Diced peeled potatoes
1 cup Carrot strips (1x1/4x1/4-inch)
1 cup Green Giant® Frozen Cut Green Beans
1/4 teaspoon Pepper
1 (6-oz. ) can Pillsbury® Golden Layers®
Refrigerated Buttermilk Biscuits
Preparation
1. Heat oven to 375°F. 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.
2. Add all remaining ingredients except
biscuits; mix well. Bring to a boil. Reduce heat to medium-low;
cover and cook 10 to 15 minutes or until vegetables are
tender, stirring occasionally.
3. Spoon into ungreased 8-inch square
(2-quart) or oval (2 1/2-quart) baking dish.
4. Separate dough into 5 biscuits; cut each
in half. Arrange, cut side down, around outside edge of hot
mixture.
5. Bake at 375°F. for 20 minutes or until
casserole is bubbly and biscuits are deep golden brown.
Cook's Notes
Nutrition Information