From Pillsbury website
I made this last week and doubled the meat portion and froze half for another meal. I pulled it out of the freezer for something easy to fix tonight.
My family liked it, I added some extra cheese under the biscuits this time, who doesn't love a little more cheese. I'm always tweaking something.
1lb lean (at least 80%) ground beef
1/2cup chopped onion
1can (16 oz) barbecue beans or pork and beans with molasses
1can (10 3/4 oz) condensed tomato soup
1teaspoon chili powder
1/4teaspoon garlic powder
1can (7.5 oz) refrigerated buttermilk biscuits
1cup shredded Cheddar or American cheese (4 oz)
1.Heat oven to 375°F. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2.Stir in beans, soup, chili powder and garlic powder. Heat to boiling. Reduce heat; simmer 5 minutes.
3.Separate dough into 10 biscuits. Spoon hot beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Arrange biscuits over hot mixture. Sprinkle with cheese.
4.Bake 20 to 25 minutes or until mixture is bubbly and biscuits are golden brown and no longer doughy.
High Altitude (3500-6500 ft): Do not sprinkle with cheese in step 3. Bake 15 minutes; sprinkle with cheese. Bake 5 to 10 minutes longer.