Ingredients
1 lb lean (at least 80%) ground beef 1/3 cup chopped onion 1/2 teaspoon salt 1/8 teaspoon pepper 1 can (10 3/4 oz) condensed tomato soup 1 cup frozen sweet peas (from 12-oz bag) 1/2 cup water 1 can (7.5 oz) Pillsbury® refrigerated buttermilk or Country® biscuits 3 oz American or Cheddar cheese, cut into ten 3/4-inch cubes
Directions
1 Heat oven to 400°F. In 10-inch skillet, cook beef, onion, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. 2 Stir in soup, peas and water. Heat to boiling, about 3 minutes. Reduce heat to low; simmer 5 minutes, stirring occasionally. 3 Meanwhile, separate dough into 10 biscuits. Wrap biscuit around each cheese cube, pinching edges to seal. 4 Place beef mixture in ungreased 1 1/2-quart round casserole. Arrange cheese-filled biscuits, seam side down, in single layer over hot mixture. 5 Bake 13 to 18 minutes or until biscuits are golden brown.
1 lb lean (at least 80%) ground beef 1/3 cup chopped onion 1/2 teaspoon salt 1/8 teaspoon pepper 1 can (10 3/4 oz) condensed tomato soup 1 cup frozen sweet peas (from 12-oz bag) 1/2 cup water 1 can (7.5 oz) Pillsbury® refrigerated buttermilk or Country® biscuits 3 oz American or Cheddar cheese, cut into ten 3/4-inch cubes
Directions
1 Heat oven to 400°F. In 10-inch skillet, cook beef, onion, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. 2 Stir in soup, peas and water. Heat to boiling, about 3 minutes. Reduce heat to low; simmer 5 minutes, stirring occasionally. 3 Meanwhile, separate dough into 10 biscuits. Wrap biscuit around each cheese cube, pinching edges to seal. 4 Place beef mixture in ungreased 1 1/2-quart round casserole. Arrange cheese-filled biscuits, seam side down, in single layer over hot mixture. 5 Bake 13 to 18 minutes or until biscuits are golden brown.