I found this recipe while looking for dinner ideas yesterday.
While I was rounding up all the ingredients I found that I did not have the red kidney beans or the Cheyenne pepper. Having a culinary background and a creative mind I improvised! She also never tells you what to do with the cheese.
- 1 tablespoon of olive oil
- 1 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1 teaspoon of minced garlic
- 2 pounds of ground beef
- 2 cans refried beans
- 2 (14 ounce) cans of whole kernel corn, drained *(I used 14oz of fresh sweet corn I have in my freezer)
- 2 cans of condensed tomato soup
- 1/2 cup of milk
- 1 teaspoon of chili powder
- 1 teaspoon of Worcestershire sauce
- 1/4 teaspoon paprika
- Sea salt and white pepper, to taste
- 2 tablespoons of melted butter
- 1-1/2 cups of shredded Cheddar cheese
- 12 homemade, canned or thawed, frozen refrigerated biscuits
- 1 to 2 tablespoons of cornmeal
Preheat oven to 375 degrees F. Heat olive oil in a large skillet and sauté the onion and bell pepper until soft but not browned, about 5 minutes. Add the garlic and cook another minute. Add the ground beef and cook until browned; drain if needed. To the beef, add the beans, corn, tomato soup, milk, cheese, chili powder, Worcestershire sauce and Cajun seasoning. Stir over medium heat until well blended. Taste; add salt and pepper, as needed.
Transfer to a 9 x 13 inch casserole dish. Bake uncovered at 375 degrees F for 15 minutes. I found I needed a pan underneath this dish to catch the overspill. Melt the butter and set aside to cool. Remove the casserole, Sprinkle with the cheese, dip the biscuits in the butter and scatter on the top of the casserole dish. Sprinkle the tops of all the biscuits with cornmeal. Return to the oven and bake uncovered, at 375 degrees F, for an extra 20 to 25 minutes, or until biscuits are cooked through and golden brown. Serve immediately with a green vegetable or a side salad.
This is what was left after the 5 of us attacked this dish!