2 c. leftover roast, cubed
16 oz. corn, drained
1 can tomato soup
1 c. grated cheese
1 tbsp. dry onion
1 tsp. chili powder
1 can biscuits
2 tbsp. butter, melted
1/4 c. yellow corn meal

Mix all ingredients but last 3. Use 2 1/2-quart casserole dish.

Bake at 400°F for 10 minutes. Dip biscuits in butter, then in corn meal. Arrange on top.

Bake 20 to 25 minutes.