Biscuit topped beef Hotdish

1 pound ground beef

1 medium-size onion, chopped

2 cloves garlic, chopped

¾ cup water

½ teaspoon salt

1 teaspoon black pepper

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

½ (16-ounce) package frozen mixed

vegetables, thawed

2 cups shredded mozzarella

cheese, divided

1 (16-ounce) can refrigerated

buttermilk biscuits

1 tablespoon butter, melted

½ teaspoon dried oregano leaves,

crushed

Preheat oven to 375°F.

Cook beef and onion in a large skillet over medium heat until beef is no longer pink; drain and return to skillet.

Add garlic.

Cook while stirring 1 minute.

Stir in water, salt, pepper tomato sauce, and tomato paste; bring to a boil.

Reduce heat and simmer 15 minutes, stirring often.

Stir in vegetables and 1 ½ cups

cheese.

Spoon beef mixture into a lightly greased 2-quart glass baking dish. Separate dough into biscuits.

Separate each biscuit into 2 layers.

Place biscuits near outer edge of meat

mixture, overlapping slightly.

Sprinkle remaining ½ cup cheese

in center and around edge.

Gently brush biscuits with melted

butter and sprinkle with oregano. Bake about 25 minutes or until

biscuits are golden brown. Serves 6.

A crisp green salad will complete this tasty, easy-to-prepare

Italian-flavored meal.

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