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 (9 oz.) pkg. Green Giant frozen mixed vegetables, thawed
2 c. (8 oz.) shredded Mozzarella cheese
1 (10 oz.) can Hungry Jack buttermilk biscuits
1 tbsp. butter
1/2 tsp. dried oregano leaves, crushed

Heat oven to 375 degrees. Grease 8x12 inch (2 quart) baking dish. In large skillet, brown ground beef and onion, drain. Stir in water, pepper, tomato sauce and tomato paste; simmer 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cup of the cheese. Spoon mixture into greased baking dish.

Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with butter. Sprinkle with oregano. Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings.