Biscuit-Topped Meat and Bean Stew

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 15 mins 375°F

Biscuit-Topped Meat and Bean Stew

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Directions

  1. Preheat oven to 375 degree F. In a large skillet cook the ground meat until meat is brown. Drain off fat.
  2. Stir kidney beans, undrained tomatoes, and pizza sauce into meat in skillet. Cook and stir over medium heat until heated through. Transfer mixture to a 2-quart casserole.
  3. Meanwhile, in a large plastic bag combine Parmesan cheese, cornmeal, and dried parsley flakes. Quarter each refrigerated biscuit. Dip biscuit pieces into milk. Place biscuit pieces in the plastic bag; shake to coat each biscuit piece.
  4. Arrange biscuit pieces around outer edge of the casserole. Bake, uncovered, in preheated oven about 15 minutes or until biscuits are golden. Makes 6 servings.
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Nutrition Facts (Biscuit-Topped Meat and Bean Stew)

  • Per serving:
  • 329 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 49 mg chol. ,
  • 721 mg sodium ,
  • 30 g carb. ,
  • 5 g fiber ,
  • 23 g pro.
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