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

Preheat oven to 425 degrees. Cook beef and onions until done. Stir in salt, pepper, beans and soup. Heat to boiling, stirring occasionally. Spoon into ungreased 1 1/2 quart baking dish. Put dish in oven to keep warm while preparing topping.

Stir baking mix and water in a small bowl until a soft dough form. Turn dough out onto floured surface; knead 5 times. Roll or pat dough to fit top of baking dish. Cut into 1/2 inch wide strips. Place dough on hot meat mixture in a lattice design. Bake in 425 degree oven for 15 minutes or until topping is golden brown and the filling is bubbly.