Beef & Veggie Biscuit Dinner – IC Friendly!

September 12, 2012

This Beef and Veggie Biscuit dinner is made easy with premade refrigerated biscuit dough and cooked in muffin pans. For really busy weeknights, filling can be made ahead of time. Cooked leftovers keep well in the refrigerator and can be reheated in the microwave.  Feel free to be creative with the veggies that you use.


  • 1/2 pound cooked, chopped ground meat
  • 2 tablespoons butter, margarine or olive oil
  • 1/3 cup chopped mushrooms
  • 1/3 cup chopped bell pepper (any color)
  • 1/3 cup chopped onion 
  • 1 container (10 oz.) Philadelphia Cooking Creme (Savory Garlic with 1/3 less fat)
  • 6-8 ounces shredded cheese of your choice
  • 1 can refrigerator biscuits (8-10 biscuits)  *Marcia prefers Pillsbury’s SIMPLY brand because they have fewer additives than other biscuits.


  1. Melt margarine in pan and cook vegetables until tender.  Add cooked meat, cooking creme and shredded cheese.  Mix well.
  2.  Grease muffin tins and press each biscuit onto bottoms and sides of 8-10 muffin cups.  Fill each cup to the top with meat mixture.
  3.  Bake at 375 degrees for 20-25 minutes or until lightly browned.  Remove from muffin tins and serve hot.  


  • If refrigerator biscuits are not tolerated, try bisquick, refrigerated bread dough or other similar organic option.
  • Exchange beef for diced or shredded chicken
  • for a vegetarian option, add chickpeas and green peas

Thanks Marcia for a great dinner idea!

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