MEXICAN BISCUIT CASSEROLE

1 1/2 pounds lean ground beef
1 (1.6 ounce) package taco seasoning mix
3/4 cup water
1 (16 ounce) can kidney beans, undrained
1 (11 ounce) can whole kernel corn with sweet peppers, drained
3 1/4 cups biscuit mix
1 cup milk
3 cups shredded Cheddar cheese

In a large skillet, cook ground beef till brown. Drain off fat.

Add taco seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring the mixture to boiling.

Meanwhile, combine the biscuit mix and milk. Stir till all is moistened. Beat for 30 more seconds.

Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch cutter, making 10 biscuits.

Spoon hot meat mixture into a 3-quart rectangular baking dish and top with cheese.

Immediately place biscuits on top and bake in a 350 degrees F oven for 20 minutes or till biscuits are done. Let stand for 5 minutes.

Servings: 8
Source: Midwest Living Magazine