Beefy French Onion Pot Pie

This recipe came from the Taste of Home magazine, April/May 2013 issue.

It looks like a hardy, quick weeknight meal with minimal ingredients.

Beefy French Onion Pot Pie

• Cook 1 lb of ground beef & 1 chopped small onion in larger skillet over medium heat until beef is no longer pink. 
• Drain meat & onion and place back in skillet.
• Stir in 1-101/2 ounce can of French Onion soup and bring to a boil.
• Transfer mixture to an ungreased 9 in deep dish pie plate and sprinkle with 1 ½ cups shredded mozzarella cheese.
• Bake at 350 for 3 minutes or until cheese is melted.
• Top with 1-12 ounce refrigerated tube can of buttermilk biscuits and bake an additional 15-20 minutes.

Tupps Tidbits ~ I cut the biscuits in ½ when topping them on the meat mixture

          

This dish came out a little “soupy” and lacked really any kind of flavor but onion.  You could probably use it for something like loose meat sandwiches but really the best part of the dish was the biscuits!  Definitely NOT a KEEPER at our house!