Biscuit-Topped Hamburger Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Top off meat-and-potatoes cravings with a stew that has biscuits too!
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1/2 cup coarsely chopped onion
- 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
- 1 jar (12 oz) beef gravy
- 1 1/2 cups diced peeled potatoes
- 1 cup carrot strips (1x1/4x1/4-inch)
- 1 cup frozen cut green beans
- 1/4 teaspoon pepper
- 1 can (6 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
Instructions
- Heat oven to 375 °F. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.
- Stir in all remaining ingredients except biscuits. Heat to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables are tender.
- Spoon into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) baking dish.
- Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
- Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.
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