Ingredients
1
lb lean (at least 80%) ground beef
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
can (14.5 oz) corn kernels, drained
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (1 oz) Old El Paso™ original taco seasoning mix
2
teaspoons chili powder
4
oz (half of 8-oz package) cream cheese, cut into cubes
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1
tablespoon butter, melted
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Return to skillet; stir in beans, corn, tomatoes, chiles, taco seasoning mix and chili powder. Heat to simmering.
Stir cream cheese into beef mixture until melted; remove from heat. Stir in 1 1/2 cups of the shredded cheese. Pour into baking dish.
Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; top beef mixture with biscuits. Brush biscuits with melted butter. Sprinkle with remaining 1/2 cup shredded cheese. Bake 20 to 25 minutes or until biscuits are golden brown and baked through.
