Monday's Munchies - Mexican Biscuit Casserole

My husband loves anything and everything considered Mexican fare, so this recipe is naturally a no-brainer. It's pretty easy - just brown, mix, pour, place, and bake - so it's a no-brainer favorite for the chef (a.k.a. me!), too! The ingredients listed are what I use when I prepare this dish. Obviously, you don't have to use fat-free/reduced fat items depending on your preferences, but I like to cut fat and improve health whenever possible!

Ingredients:

1½ lbs uncooked ground beef

1¼ oz package reduced sodium taco seasoning

¾ cup water

16 oz (1 can) canned kidney beans, undrained

11 oz canned corn with red and green peppers, drained

1 can refrigerated biscuits (i.e. Pillsbury or store brand)

1 cup fat free skim milk

3 cup shredded fat-free Cheddar cheese

Directions:

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

1. Add taco seasoning mix and water to the ground beef. Add the undrained kidney beans and the drained corn; bring to boiling.
2. Spoon hot meat mixture into a 9x13 casserole dish and top with some of the cheese.
3. Immediately place biscuits on top and bake in a 350-degree oven for 20 minutes or until biscuits are golden on top. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Let me know how you and your families like this dish! I'd love to hear your feedback.

Cassie