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 Harvest fresh frozen mixed vegetables, thawed
8 oz. shredded mozzarella cheese
1 (10 oz.) can Hungry Jack refrigerated buttermilk biscuits
1 tbsp. butter, melted
1/2 tsp. dried oregano leaves, crushed

Heat oven to 375 degrees. Grease 12 x 8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes; stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups 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 meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with butter; sprinkle with oregano. Bake at 375 degrees for 22-27 minutes or until biscuits are golden brown. 6-8 servings.