Mexi Lamb

Ingredients

1

lb lean (at least 80%) groundLamb

1/4

cup chopped onion

2

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1

can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

2

cans (8 oz each) tomato sauce

4

oz Cheddar cheese, cut into 1/2-inch cubes (1 cup)

1

can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits

1

tablespoon butter or margarine, melted

1

teaspoon yellow cornmeal, if desired

• 1Heat oven to 375°F. In 10-inch ovenproof skillet, cook Lamb and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes.
• 2Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.
• 3Bake 18 to 22 minutes or until biscuits are golden brown.