- Servings: 9
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- 1 pound lean ground beef
- 1 envelope onion soup mix
- 1 tablespoon flour
- 1 (12-ounce) can 2%
- evaporated milk
- 1 cup frozen corn
- 2 tablespoons chopped red
- pepper or canned pimento,
- 2 cups Heart Healthy
- Bisquick biscuit mix + 2
- tablespoons for rolling out
- 1 cup skim milk, divided
When buying ingredients, you may find frozen corn with red and green peppers (Mexican style) – if so, omit the additional red pepper or pimento. It is best to follow the steps for this recipe in order given. For best results, have the filling finished before starting the biscuit topping. However it is also best that the filling is warm when the biscuits go on top (or they won’t cook properly on the bottom). Having everything out, measured and ready before beginning is always a good kitchen practice.
- Preheat oven to 400 degrees F.
- In a large skillet over medium high heat, brown beef for 5
minutes, drain off any juices and return meat to the pan and
add soup mix and flour, stirring for another 3 4 minutes until
meat is browned. Add milk and stir over heat until mixture has
thickened, about 2 minutes.
- Place frozen corn into a sieve and run water over it to thaw,
then dry on paper towels. Stir into the meat mixture, adding the
pimento if using. Set aside but keep warm.
- In a large bowl mix 3 cups of the biscuit mix with all but 1
tablespoon of the milk set that extra milk aside. Stir mix and
milk together to make a sticky dough. Sprinkle work surface
with the additional 2 tablespoons biscuit mix and turn dough
out on it. Knead and fold together about 8 times until a smooth
dough forms. Pat or roll it into a 9 inch square and cut into 9
- Spoon the warm meat mixture into the bake pan and top with
the dough. Brush tops with the reserved milk and bake for
about 25 minutes until golden brown.