Biscuit Topped Casserole - cooking recipe

Ingredients

1 lb. ground beef
3/4 c. water
1/4 tsp. pepper
1 (16 oz.) can tomato paste
1 (9 oz.) pkg. Green Giant Harvest fresh frozen mixed vegetables, thawed
8 oz. (2 c.) shredded Mozzarella cheese
1 (10 oz.) can Hungry Jack refrigerated buttermilk biscuits
1 Tbsp. margarine or butter, melted
1/2 tsp. dried oregano, crushed
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
2 lb. lean ground chuck
2 medium onions, peeled and chopped
3 cloves garlic, peeled and minced
3 c. beef broth or water
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can diced tomatoes, undrained
3 Tbsp. uncooked oatmeal
1 tsp. salt
4 to 5 Tbsp. chili powder
3 (15 oz.) cans pinto beans, undrained
1 Tbsp. sugar
1/2 to 1 tsp. red pepper

Preparation

Cook ground beef, onions and garlic in a Dutch oven until beef is browned, stirring to crumble.
Drain in a colander.
Return beef mixture to Dutch oven and add remaining ingredients except beans, stirring well.
Bring to a boil.
Cover.
Reduce heat and simmer 40 minutes.
Add beans; simmer, partially covered, 20 additional minutes.
Makes 6 to 8 servings.