BEEF BISCUIT BAKE

BEEF BISCUIT BAKE 1 pound ground beef 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1/4 cup 2% milk 2 tablespoons finely chopped onion 1/2 teaspoon chili powder 1/4 teaspoon salt 1 cup cubed Velveeta 1 tube (12 ounces) refrigerated biscuits 2 to 3 tablespoons butter, melted 1/3 cup yellow cornmeal Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through