1 1/2 lb. lean ground beef
1/2 c. onion, chopped
1/2 tsp. salt (optional)
Dash of pepper
1/3 c. catsup
1 (10 3/4 oz.) can tomato soup
1 1/2 c. shredded Cheddar cheese (adjust to taste)
1 (8 oz.) can refrigerator biscuits

Cook beef and onion in large skillet until meat is browned. Drain fat. Add salt, if desired and pepper. Stir in catsup and soup; heat through. Turn into a 2 quart casserole.

Sprinkle cheese on top. Cover with canned biscuits. Bake, covered, at 425 degrees for 20 minutes. Uncover. Bake 5 to 8 minutes more or until biscuits brown. Serves 4 to 6.