- 1 pound ground beef
- 1 (8 ounce) can tomato sauce
- 3/4 cup water
- 1/4 teaspoon pepper
- 1 (10 ounce) package frozen mixed vegetables
- 2 cups shredded Cheddar cheese, divided
- 1 (12 ounce) package refrigerated buttermilk biscuits
- 1 tablespoon butter or margarine, melted
- 1/2 teaspoon dried oregano
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
- Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375 degrees F for 25-30 minutes or until the biscuits are golden brown.