Ingredients
1
lb lean (at least 80%) ground beef
1/2
cup coarsely chopped onion
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1
jar (12 oz) beef gravy
1 1/2
cups diced peeled potatoes
1
cup carrot strips (1x1/4x1/4-inch)
1
cup frozen cut green beans
1/4
teaspoon pepper
1
can (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
Preparation
Heat oven to 375°F. Spray 10-inch 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.
Stir in all remaining ingredients except biscuits. Heat to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables are tender.
Spoon into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) baking dish.
Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.
