PAM® Original No-Stick Cooking Spray
1-1/2 pounds extra lean ground beef (95% lean)
3/4 cup chopped onion
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1/2 cup Hunt's® Tomato Ketchup
3 tablespoons finely chopped dill pickles
1 tablespoon Gulden's® Yellow Mustard
1 cup shredded reduced fat Mexican cheese blend
5 refrigerated large reduced fat biscuits, quartered
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||4 g||19%|
|Dietary Fiber||1 g||6%|
|Vitamin C||6 mg||9%|
|Vitamin A||304 iu||6%|
Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray; set aside.
Heat large skillet over medium-high heat; add beef, onion and black pepper. Cook 5 to 7 minutes or until meat is crumbled and no longer pink, stirring occasionally; drain.
Sprinkle flour over cooked beef; stir to combine. Add undrained tomatoes, ketchup, pickles and mustard to skillet; mix until blended.
Place meat mixture in prepared dish; sprinkle with cheese and top with biscuit pieces. Bake 15 minutes or until biscuits are fully cooked and golden brown and cheese is melted. Serve immediately.
Bake remaining biscuits as directed on package. Baked biscuits can be kept in freezer up to one month. Reheat and enjoy with your favorite jam or jelly.
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