Mexi-Beef Casserole

Mexi-Beef Casserole
Preparation time
15 mins
Cooking time
40 mins
5 people

Mexi-Beef Casserole.

Bake an easy skillet dinner topped with tender ® biscuits in a family-pleasing meal.


Mexi-Beef Casserole



  • 1 lb lean (at least 80%) ground beef
  • 1/4 cup chopped onion
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
  • 2 cans (8 oz each) tomato sauce
  • 4 oz Cheddar cheese, cut into 1/2-inch cubes (1 cup)
  • 1 can (7.5 oz) refrigerated buttermilk biscuits
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon yellow cornmeal, if desired


  1. Heat oven to 375°F. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes.
  2. Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.
  3. Bake 18 to 22 minutes or until biscuits are golden brown.
Rate this post


One comment

  1. Bonsai Tree Gardener said on April 20, 2016 Reply
    I have not checked in here for some time since I thought it was getting boring, but the last several posts are good quality so I guess I’ll add you back to my everyday bloglist. You deserve it my friend :)|

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *