Ground Beef 'n' Biscuits

Since I am no longer in school at nights, I have been trying to branch out with my cooking.  Before you get too impressed...don't!  I only attempt really easy recipes, so you can feel confident that if you try one the dishes I post, you can do it!

I found this recipe in the Taste of Home: Dinner on a Dime cookbook that I got for Christmas from my friend Sarah of One Stitch Short. 

It turned out great (it's definitely not diet) but it is very filling so Jason loved it and I didn't eat that much before I was stuffed.  Enjoy!


You will need:
1.5 pounds of ground beed (I only used 1 pound of extra lean beef and I thought it was plenty)
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper (J and I love pepper so I used way more than that!)
2 cans (8 ounces each) tomoto sauce
1 package (10 ounces) frozen peas
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded  cheddar cheese

1.  In a large skillet, cook the beef, celery and onions (medium heat) until meat is no longer pink.  Drain.  Stir in flour, salt, oregano, and pepper until blended.  Add tomato sauce and peas.  Simmer for 5 minutes.

2.  Pour in a greased 13 x 9 x 2 baking dish.  Separate biscuits; arrange over beed mixture (don't let the biscuits touch).  Sprinkle with cheese.  Bake, uncovered, at 350 degrees for 20 minutes or until biscuits are golden brown and cheese is melted.  Yield:  6 servings.

Before the oven

The finished product