1 lb. ground beef
1 sm. onion, chopped
1 tsp. salt
1/8 tsp. pepper
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can corn, drained
1 can condensed tomato soup + 1/2 can water
1 c. rice, instant
1 c. buttermilk baking mix
1/4 c. water

Preheat oven to 425 degrees. Cook beef and onion in a skillet until no pink remains in meat and onion is tender. Stir in salt, pepper, beans, corn and soup plus 1/2 can water. Heat to boiling, stirring occasionally. Spoon into ungreased 1 1/2 quart baking dish.

Stir baking mix and 1/4 cup water in a small bowl until a soft dough forms. Turn dough onto floured surface; knead 5 times. Roll or pat to fit top of baking dish. Cut into 1/2" strips. Place dough on hot meat mixture in a lattice design.

Bake in preheated hot oven, 425 degrees, for 15 minutes or until topping is golden brown and filling is bubbly.