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Beef ‘n’ Biscuit Bake

This recipe is quick, easy and satisfying. With its beef and corn combo, it's cozy cuisine at its best! —Erin Schneider, St. Peters, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 pound ground beef
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1/4 cup 2% milk
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 cup cubed Velveeta
  • 1 tube (12 ounces) refrigerated biscuits
  • 2 to 3 tablespoons butter, melted
  • 1/3 cup yellow cornmeal


  • Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.
  • Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.
Nutrition Facts
1 serving: 439 calories, 19g fat (8g saturated fat), 46mg cholesterol, 1180mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 21g protein.

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Average Rating:
  • Linda
    Sep 16, 2020

    Amazing as I & my significant oth agreed. So easy, quick for a late night meal. I had thawed diced beef, so I used that. No Tom soup, so used Tom sauce ( sm can), added Colby-jack cheese. Will make this again! Thank you.

  • Jacqueline
    Jan 28, 2020

    Very easy and yummy dish. I did substitute grated cheddar for the velveeta.

  • RedDragon24
    Jul 21, 2018

    This was surprisingly yummy!! My family loved it!

  • JoycemRhodes
    May 10, 2017

    I will make this again.. I liked the idea of adding sweet pepper Will try that the ext time I make it.

  • jtressler1101
    Dec 7, 2016

    Easy! Quick and taste great the next day. Used Pillsbury butter tasting biscuits and they did not get hard.

  • dannysangel
    Sep 1, 2016

    Needs a lot of help. Spices etc. will try again but change a lot !!

  • KristineChayes
    May 19, 2016

    This was excellent - I made it for dinner tonight and it was a hit! I used frozen corn, thawed, and added 1/4 cup of minced sweet red and green peppers. I also substituted white Pepper Jack cheese for the processed cheese (I'm allergic to Annatto, the yellow food dye used in many cheeses and too many other food products). After baking, I did need to flip the biscuits over onto a baking sheet for 5 more minutes to bake them through. I will definitely be making this again. Thank you for this recipe, Erin!

  • jeannie1943
    Jan 9, 2016

    I make a similar casserole, but I use Picante sauce, I can tomato sauce, garlic powder and chili powder, and a little sugar, instead of the tomato soup. After I put the meat, corn, and sauces into casserole dish, I use shredded sharp or extra-sharp cheese, over the top. I then cut biscuits in half, dredge in melted butter and roll in a mixture of cornmeal, garlic powder, and paprika. I lay the biscuits around the edges and use the remaining biscuits to make a flower pattern in the center. I bake at 375 deg. F, for15 to 20 min. or until biscuits are brown. I have made this for church functions many times. There is never any left!

  • S
    Oct 3, 2014

    Very bland, little flavor, and the biscuits weren't done.

  • Joscy
    Jan 25, 2014

    We're empty nesters. so would try making *half* a dish. Also would not use chili power, but perhaps basil/oregano. Like another reader mentioned, will bake homemade biscuits separate.