Candace-Mexican Biscuit Casserole

* Note* I used refrigerator biscuits and only 1 lb of ground turkey

Ingredients
1-1/2  poundslean ground beef
1  1.25-ounce packagetaco-seasoning mix
3/4  cupwater
1  16-ounce cankidney beans
1  11-ounce canwhole-kernel corn with sweet peppers, drained
3-1/4  cupspackaged biscuit mix
1  cupmilk
3  cupsshredded cheddar cheese (12 ounces)
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directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

nutrition information
Per serving: Calories 486, Total Fat 25 g, Saturated Fat 11 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 81 mg, Sodium 1365 mg, Carbohydrate 40 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 33%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet