Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped1 celery rib, finely chopped1 package (16 ounces) frozen peas and carrots, thawed and drained1 can (15 ounces) Italian tomato sauce1/4 teaspoon pepper1 cup reduced-fat biscuit/baking mix2 tablespoons grated Parmesan cheese1/4 teaspoon dried rosemary, crushed1/2 cup fat-free milk2 tablespoons butter, melted
Preparation
Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside.
In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet.
Bake until golden brown, 10-12 minutes.
