Ingredients
1 pound (450 g) ground beef (80–90% lean)
1 can (about 10–16 oz / 280–450 g) refrigerated biscuit dough
1 can (10.5 oz / 295 g) condensed cream of mushroom soup (or cream of chicken), undiluted
Salt and black pepper, to taste (optional but recommended)
Cooking spray or a little oil, for greasing the baking dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch (or similar) baking dish with cooking spray or a thin film of oil.
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until it is fully browned and no pink remains, 6–8 minutes. If there is a lot of excess fat, carefully spoon some off. Season the beef lightly with salt and black pepper, if using.
Reduce the heat to low and stir the condensed cream of mushroom soup into the cooked beef until the mixture is evenly combined and bubbling gently. Taste and adjust seasoning with a bit more salt and pepper if needed.
