1/2 pound lean ground beef

1/4 C. chopped onion

1/2 C. water

1/2 C. tomato sauce

1/4 C. tomato paste

1/8 tsp. pepper

1 C. frozen mixed vegetables, thawed

1/2 C. shredded part-skim mozzarella cheese, divided

1 tube (6 ounces) refrigerated flaky buttermilk biscuits

1 tsp. butter, melted

1/4 tsp. dried oregano

 

In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.  Remove from the heat; stir in vegetables and 1/4 C. cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full).  Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.  Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.