{Hungry Boy's Casserole}
1 1/2 lb. ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
1 (6-oz.) can tomato paste
3/4 cup water
1 teaspoon paprika
1/2 teaspoon salt
1 (16-oz.) can baked beans, undrained
2 cups chick peas (garbanzo beans), drained (from 19-oz can)
Biscuits
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup margarine or butter
1/2 to 3/4 cup milk
2 tablespoons sliced stuffed green olives
1 tablespoon slivered almonds
In 12-inch skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is browned and thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add baked beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally.
Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.
Reserve 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top each with biscuit centers.
Bake at 425° for 15 to 25 minutes or until biscuits are golden brown.
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