Lunch: Biscuit-Topped Hamburger Stew

Top off meat-and-potatoes cravings with a stew that has biscuits too!

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup coarsely chopped onion
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
1 1/2 cups diced peeled potatoes
1 cup carrot strips (1x1/4x1/4-inch)
1 cup frozen cut green beans
1/4 teaspoon pepper
1 can (6 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits

Instructions

Heat oven to 375 °F. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.
Stir in all remaining ingredients except biscuits. Heat to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables are tender.
Spoon into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) baking dish.
Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.

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