• 1 pound ground beef
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 1/4 ounces) whole kernel corn, drained
• 1 can (10 3/4 ounces) condensed tomato soup, undiluted
• 1/4 C milk
• 2 Tbsp finely chopped onion
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 C cubed Velveeta
• 1 tube (12 ounces) refrigerated biscuits
• 2 to 3 Tbsp butter, melted
• 1/3 C yellow cornmeal
Heat oven to 375 degrees. In a saucepan over medium heat, cook beef, breaking into crumbles, until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2 1/2-quart baking dish. Bake, uncovered, 10 minutes. Brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10 to 12 minutes or until biscuits are lightly browned and cooked through.
