Biscuit-Topped Hamburger Stew - cooking recipe

Ingredients

1 lb. lean ground beef
1/2 C. coarsely chopped onion
1 1/2 C. diced potatoes
1 - 14.5 oz. can diced tomatoes, undrained
1 - 12 oz. jar home style beef gravy
1 C. carrot strips
1 C. cut green beans, frozen
1/4 tsp. pepper
1 - 6 oz. can buttermilk flaky biscuits

Preparation

Heat oven to 375 degrees. Spray large skillet and over medium high heat, cook beef and onion until thoroughly cooked. Drain. Add all remaining ingredients except biscuits, mix well. Bring to a boil. Reduce heat to medium low, cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally. Spoon into ungreased 2 or 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 at 375 degrees for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.