Biscuit-Topped Hamburger Stew
Makes 4 servings

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 frozen cut green beans
1/4 teaspoon pepper
1 (6-oz.) can Hungry Jack Refrigerated Buttermilk Flaky
Biscuits

Heat oven to 375 degrees 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. 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. 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 at 375 degrees F. for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.