Chili Pot Pie

Two comforting family favorites are combined in one easy casserole.

  • prep time 15 min
  • total time 35 min
  • ingredients 10
  • servings 5

Ingredients

1
lb lean (at least 80%) ground beef
1
cup chopped onions (2 medium)
1
cup chopped green bell pepper (1 medium)
1
cup sliced fresh mushrooms
2
teaspoons chili powder
1
can (15 oz) Progresso® black beans, drained, rinsed
1
can (15 oz) pizza sauce
1
can (10 3/4 oz) condensed Cheddar cheese soup
1
can (10.2 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (5 biscuits)*
1/2
cup shredded Cheddar cheese (2 oz)
  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain.
  • 2 Stir in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup. Cook about 5 minutes, stirring occasionally, until mixture comes to a simmer. Spoon hot mixture into ungreased 2 1/2-quart casserole.
  • 3 Separate dough into 5 biscuits. Cut each in half crosswise; place, cut side down, around edge of hot mixture. Sprinkle with cheese.
  • 4 Bake 15 to 20 minutes or until biscuits are golden brown and no longer doughy on bottom.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    630
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    5g
    5%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1600mg
    1600%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    8g
    8%
      Sugars
    15g
    15%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    25%;
    Calcium
    25%;
    Iron
    35%;
    Exchanges:
    3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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