Biscuit Topped Casserole

• 1 lb. ground beef
• 3/4 c. water
• 1/4 tsp. pepper
• 1 (16 oz.) can tomato paste
• 1 (9 oz.) pkg. Green Giant Harvest fresh frozen mixed vegetables, thawed
• 8 oz. (2 c.) shredded Mozzarella cheese
• 1 (10 oz.) can Hungry Jack refrigerated buttermilk biscuits
• 1 Tbsp. margarine or butter, melted
• 1/2 tsp. dried oregano, crushed
• 1/2 c. chopped onion
• 1 (8 oz.) can tomato sauce
• 2 lb. lean ground chuck
• 2 medium onions, peeled and chopped
• 3 cloves garlic, peeled and minced
• 3 c. beef broth or water
• 1 (15 oz.) can tomato sauce
• 1 (14 1/2 oz.) can diced tomatoes, undrained
• 3 Tbsp. uncooked oatmeal
• 1 tsp. salt
• 4 to 5 Tbsp. chili powder
• 3 (15 oz.) cans pinto beans, undrained
• 1 Tbsp. sugar
• 1/2 to 1 tsp. red pepper

1. Cook ground beef, onions and garlic in a Dutch oven until beef is browned, stirring to crumble.
2. Drain in a colander.
3. Return beef mixture to Dutch oven and add remaining ingredients except beans, stirring well.
4. Bring to a boil.
5. Cover.
6. Reduce heat and simmer 40 minutes.
7. Add beans; simmer, partially covered, 20 additional minutes.
8. Makes 6 to 8 servings.

ground beef, water, pepper, tomato paste, mixed vegetables, mozzarella cheese, buttermilk, margarine, oregano, onion, tomato sauce, lean ground chuck, onions, garlic, beef broth, tomato sauce, tomatoes, oatmeal, salt, chili powder, pinto beans, sugar, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607357 (may not work)