Mexican Casserole

• 1 lb. extra lean ground beef
• 1/2 c. chopped onion
• 1 (16 oz.) can whole kernel corn
• 1 1/2 c. tomato sauce
• 3/4 c. low-fat sharp Cheddar cheese, shredded
• 1/2 c. ripe olives, sliced
• 2 tsp. chili powder
• 1 tsp. sugar
• 1 (12 oz.) can biscuit dough
• 5 oz. low-fat sharp Cheddar cheese, cubed
• 1/8 c. cornmeal

1. Brown beef and onion; drain.
2. Add next 6 ingredients and pour into a 2-quart casserole dish, coated with cooking spray.
3. Separate biscuit dough into 10 biscuits, then partially separate each biscuit.
4. Press 1 cube of cheese into each one and insert.
5. Roll into cornmeal.
6. Arrange around edge of hot meat mixture.
7. Bake at 375u0b0 for 20 to 25 minutes or until biscuits are golden brown. Serves 6.

extra lean ground beef, onion, whole kernel corn, tomato sauce, lowfat sharp, ripe olives, chili powder, sugar, biscuit dough, lowfat sharp, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837628 (may not work)