Ingredients
Scale
- 1 teaspoon olive oil
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon chopped garlic
- 1 tablespoon Italian seasoning
- 10.5 oz condensed cheddar soup
- 10.5 oz condensed cream of bacon soup
- 2 cups chicken broth
- 2 cups half and half
- 2 cups frozen mixed vegetables
- 1 can refrigerated biscuit dough (12 oz, 10 biscuits)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef and crumble it while cooking.
- Stir in diced onion and cook until translucent.
- Add garlic and Italian seasoning, cook 1 minute.
- Add cheddar soup, cream of bacon soup, chicken broth, and half and half; stir until combined.
- Stir in frozen vegetables and bring to a boil.
- Cut biscuits into 6 pieces each while waiting for liquid to boil.
- Add biscuit pieces to boiling liquid, cover, reduce heat to medium-low, and simmer 15 minutes.
- Remove from heat, let rest a few minutes to thicken, then serve warm.
Notes
- Cut biscuits small for even cooking.
- Do not over-stir once dumplings are added.
- Leftovers store well in fridge for 3 days; reheat gently with a splash of broth.
- Try adding shredded cheese for extra richness.
- Vegetarian option: substitute ground beef with plant-based protein and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American