Ingredients
1 pound ground beef1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (10-3/4 ounces) condensed tomato soup, undiluted1/4 cup 2% milk2 tablespoons finely chopped onion1/2 teaspoon chili powder1/4 teaspoon salt1 cup cubed Velveeta1 tube (12 ounces) refrigerated biscuits2 to 3 tablespoons butter, melted1/3 cup yellow cornmeal
Preparation
Preheat oven to 375°. In a saucepan over medium heat, cook beef, breaking into crumbles, until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.
Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.
