1 pound lean ground beef
1 small onion, chopped
1 can (10.5 oz) condensed French onion soup
1 ½ cups shredded mozzarella
1 tube (12 oz) refrigerated buttermilk biscuits
Preheat oven to 350 degrees F. In a large skillet, cook beef and onion until meat is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.
Transfer to an ungreased 9 inch deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits and bake 15- 20 minutes longer or until biscuits are golden brown.
From prep to table 30 minutes