Italian Biscuit Topped Casserole

• 1 lb. ground beef
• 1/2 c. chopped onion
• 3/4 c. water
• 1/4 tsp. pepper
• 1 (8 oz.) tomato sauce
• 1 (6 oz.) tomato paste
• 1 (9 oz.) pkg. frozen mixed vegetables
• 2 c. shredded Mozzarella cheese
• 1 refrigerated roll buttermilk biscuits
• 1 Tbsp. butter or margarine, melted
• 1/2 tsp. dried and crushed oregano

1. Grease a 12 x 8-inch baking dish.
2. In a large skillet, brown beef and onion. Drain off all drippings.
3. Stir in water, pepper, tomato sauce and paste.
4. Simmer for about 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and half of the cheese.
5. Pour into greased baking dish.
6. Separate dough into 10 biscuits. Separate each biscuit into 2 layers.
7. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with melted butter. Sprinkle with oregano.
8. Bake at 375u0b0 for 22 to 27 minutes or until biscuits are golden brown.
9. Serves 6 to 8.

ground beef, onion, water, pepper, tomato sauce, tomato paste, frozen mixed vegetables, mozzarella cheese, buttermilk, butter, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076429 (may not work)