2 c. cooked, diced, leftover beef
1 (16 oz.) can kidney beans, drain
1 c. shredded cheddar cheese
1/2 tsp. chili powder
1 (16 oz.) can whole kernel corn, drained
1 can cream of tomato soup
1 tbsp. minced onion

Mix together and put into 2 1/2 quart casserole. Bake 10 minutes at 400 degrees. Then take 1 can refrigerator biscuits, roll in melted butter and cornmeal. Place around edge of casserole. Bake 20 to 25 minutes until golden brown. 6 servings.