Beef And Bean Round-Up
Hearty beef and bean casserole topped with cheesy biscuits, blending savory flavors and comforting textures—perfect for family dinners and casual gatherings.
Ingredients
- 2 cans barbecued beans (15 3/4 oz. each)
- 1 can whole tomatoes (16 oz.) ⓘ
- 1 1/2 lb. lean ground beef
- 1/2 cup instant potato flakes ⓘ
- 1/2 cup chopped onion ⓘ
- 1/4 cup catsup ⓘ
- 1 egg, lightly beaten ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 teaspoon beef bouillon granules ⓘ
- 1/2 teaspoon Dijon mustard ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon garlic powder
- 1 1/2 cups buttermilk baking mix ⓘ
- 3/4 cup shredded sharp Cheddar cheese ⓘ
Instructions
- Preheat oven to 400°F.
- Grease a 3-quart oblong baking dish.
- In the baking dish, mix the barbecued beans and chopped tomatoes with juice; spread evenly.
- In a medium bowl, combine ground beef, instant potato flakes, chopped onion, catsup, beaten egg, Worcestershire sauce, beef bouillon granules, Dijon mustard, pepper, and garlic powder.
- Shape the mixture into 24 meatballs.
- Arrange the meatballs in three rows of eight over the bean mixture, allowing space between rows.
- Cover the dish with foil and bake for 30 minutes or until edges are boiling.
- Meanwhile, in a medium bowl, stir together buttermilk baking mix, shredded Cheddar cheese, and milk until the baking mix is moistened.
- Remove the baking dish from the oven.
- Drop spoonfuls of the dough in two rows of eight between the meatballs.
- Bake for an additional 20 to 25 minutes or until the biscuits are golden brown.
Nutrition & Diet Analysis (per serving)
585
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).