Why should stews get to have all the fun? The following recipe ran in a 2006 edition of the Owensboro Messenger Inquirer.
1 pound ground beef
1/2 cup chopped onion
3/4 cup water
1/4 teaspoon pepper
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (9 oz) package frozen mixed vegetables, thawed
2 cups shredded mozzarella cheese
1 (10 oz) can biscuits
1 TBS margarine
1/2 tsp dried oregano leaves, crushed
Pre-heat oven to 375 degrees. Grease a casserole dish.
In a large skillet, brown the ground beef with onion and drain. Stir in water, pepper, tomato sauce and paste. Simmer for 15 minutes, stirring occasionally.
Remove from heat, stir in vegetables and 1-1/2 cups of the cheese. Spoon mixture into your casserole dish. Separate dough into 10 biscuits. Separate each of the 10 biscuits into 2 layers – giving you 20 thinner biscuits. Place these thin biscuits near the outer edge of the hot mixture overlapping slightly. Sprinkle remaining cheese in center and around the edge. Gently brush biscuits with margarine and sprinkle with oregano.
Bake at 375 degrees for 22-27 minutes or until biscuits are golden brown.
Makes 6-8 servings.
This recipe is not only delicious, it’s an economical one to make – always a plus!
