1 1/2 lb. lean ground beef
1 c. chopped onion
1 clove garlic, crushed
1 (16 oz.) can stewed tomatoes
1 (8 oz.) jar mild taco sauce
1 (4 oz.) can chopped green chilies, drained, if desired
5 tsp. instant or 5 cubes beef bouillon
2 tbsp. flour
1/3 c. water
2 c. Bisquick baking mix
3 tbsp. yellow cornmeal
2/3 c. milk

Step 1: Cook and stir beef, onion and garlic in 10 inch skillet until beef is brown; drain. Stir in tomatoes, sauce, chilies and bouillon; cook until bouillon is dissolved.

Step 2: Mix flour and water; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Pour into baking dish, 9x13 inch.

Step 3: Mix baking mix, 2 tablespoon of the cornmeal and the milk until soft dough forms; beat vigorously until stiff, 30 seconds.

Step 4: Drop by tablespoons onto beef mixture; sprinkle with remaining cornmeal.

Step 5: Bake uncovered until biscuits are golden brown about 20 minutes at 375 degrees.