Serves: 6
Prep: 15 minutes
Bake: 25-30 minutes

1	pound 90/10 ground beef
6	teaspoons taco seasoning mix
1	10-ounce package corn kernels, frozen
½	teaspoon garlic powder
1/8	teaspoon cayenne pepper
1	15-ounce can of black beans, drained and rinsed
1	10-ounce can tomatoes with green chilies
½	cup red salsa
1	7.5-ounce tube refrigerated biscuits (can substitute crescent rolls), cut into quarters
1	cup shredded Mexican blend cheese
2	tablespoons chopped fresh cilantro

1.  Preheat oven to 350°F.  Coat 13×9-inch pan with cooking spray.
2.  Brown beef in large skillet over medium-high heat, cooking about 5 minutes.  Drain off fat.  Stir in taco seasoning.  Transfer meat to bowl and set aside. 
3.  Add corn, garlic powder and cayenne to pan and sauté 7 minutes.  Stir in black beans and RO*TEL, and cook until heated through.  Stir meat back into skillet.
3.  Layer 1/3 of biscuits on bottom of prepared pan.  Spread mixture evenly in pan over biscuits.  Layer remaining biscuits evenly over top.  Sprinkle cheese over biscuits.
4.  Bake uncovered 25 to 30 minutes, until golden brown and bubbly.  Garnish with cilantro. Serve with tortilla chips and guacamole.

Per Serving: 437 cal., 14 g fat (7 g sat. fat), 67 mg chol., 1069 mg sodium, 494 mg pot., 47 g carb., 7 g sugar, 5 g fiber, 28 g pro.