1 lb. ground beef
1/2 c. chopped onion
3/4 c. water
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (8 1/2 oz.) can corn
1 (8 1/2 oz.) can green peas
8 oz. (2 cups) shredded Mozzarella cheese
1 (10 biscuits) can refrigerated buttermilk biscuits
1 tbsp. butter, melted
1/2 tsp. dried oregano leaves (crushed)

Brown ground beef and onion in skillet, drain. Stir in water, pepper, tomato sauce and tomato paste. Simmer for 15 minutes (stirring occasionally). Remove from heat. Stir in vegetables and 1 cup of cheese. Spoon mixture into greased 13 x 9 x 2 baking dish.

Separate biscuits into 20 layers. If they do not separate easily, cut in half and flatten out. Place biscuits on top near outer edge of hot meat mixture, overlapping slightly. Sprinkle rest of cheese (1 cup) in center of biscuits on hot meat mixture. Brush biscuits with butter sprinkle with oregano. Bake at 375 degrees for 25 minutes or until biscuits brown.