By Rachel

The latest Real Simple magazine I received had 5 easy weeknight meals, so I decided to make all 5 for this week's dinners.  Here is one of the easier ones that I altered a bit to accommodate what I had and what I could use from our garden.  I realize this supports the stereotype of Midwest cooking to be primarily in one dish and topped with cheese, but it is NOT a casserole and is pretty delicious! 
What you'll need:

A cast iron skillet, or a stoneware cooking dish (I only have a small cast iron pan, so I used a stoneware pie pan)
2 Tbls olive oil
1 medium sized onion
1/2 tsp salt
1 pound ground beef (the leaner the better since you do not drain the meat after cooking)
1-3 peppers.  I used 3 long and skinny hybrid hot peppers from our garden, similar in size and spiciness to a banana pepper.  If you don't have or want to buy fresh peppers, you can buy a can of diced tomatoes with green chilies in it (usually in the ethnic good aisle).
1 15oz can of diced tomatoes, or about 4 roma sized fresh tomatoes chopped up
2 Tbls chopped fresh parsley
1-2 cups shredded cheddar cheese (I always add more cheese so I used 2 cups!)
Package of ready to cook biscuits (I used Pillsbury Grands)

What you need to do:

Heat the oven to 400F.  Heat olive oil over medium high heat and add the onion, stirring and cooking until lightly browned.  Add the ground beef and cook until no longer pink, chopping apart into smaller pieces while cooking, about 6-8 minutes.  Add tomatoes, peppers and parsley and cook for a few more minutes, until the mixture thickens a bit.  Pour into skillet or stoneware pan.
Open the package of biscuits and separate out the biscuits on top of the meat/tomato mixture.  If using extra cheese, put half of the grated cheese down before spreading the biscuits on top.
 Then sprinkle the rest of the grated cheese on top of the biscuits and bake until the biscuits are cooked through and golden brown, about 20 minutes.  

I know it's not the healthiest of meals, but it was so good!