Biscuit Topped Beef & Corn Casserole

• 2 1/4 cups original Bisquick
• 2/3 cup milk
• 2 tablespoons sliced pimiento-stuffed green olives
• 1 lb lean ground beef (at least 80%)
• 1 medium onion, chopped (1/2 cup)
• 1 1/2 teaspoons minced garlic (from 4.5-oz jar)
• 1 (14 1/2 ounce) can diced tomatoes (with roasted garlic and onions, undrained)
• 1 (14 3/4 ounce) can green giant cream-style corn, undrained
• 1 teaspoon chili powder
• 1/2 cup shredded mexican cheese, blend (2 oz) or 1/2 cup cheddar cheese (2 oz)

1. Heat oven to 400AAu0b0F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
2. In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
3. Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

bisquick, milk, green olives, lean ground beef, onion, garlic, tomatoes, green giant cream, chili powder, mexican cheese

Taken from www.food.com/recipe/biscuit-topped-beef-corn-casserole-433897 (may not work)