Serves: 8
Total Calories: 359
In large skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is thoroughly cooked and vegetables are tender drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add pork and beans and garbanzo beans simmer while preparing biscuits, stirring occasionally.
Heat oven to 425°F. In large bowl, combine flour, baking powder and 1/2 teaspoon salt mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness cut with floured 2 1/2-inch doughnut cutter. Reroll dough to cut additional biscuits. Reserve dough centers.
Reserve 1/2 cup of hot meat mixture. Pour remaining hot meat mixture into ungreased 13 x 9-inch (3-quart) baking dish. Arrange biscuits without centers over hot meat mixture. Stir olives and almonds into reserved 1/2 cup meat mixture spoon into center of each biscuit. Top each with biscuit centers.
Bake at 425°F. for 15 to 25 minutes or until biscuits are golden brown.
TIPS:
*One 15-oz. can lima beans, drained, can be substituted for the garbanzo beans.
To make ahead, cook meat mixture refrigerate. Just before serving, reheat meat mixture top with biscuits. Bake as directed above.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving: Calories 470 Protein 23g Carbohydrate 44g Fat 22g Sodium 1000mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hungry Boys' Casserole recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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