Weeknight Chili Biscuit Bake

Blogger Heather Thoming of Whipperberry shares a quick and hearty weeknight chili bake.

  • prep time 15 min
  • total time 55 min
  • ingredients 10
  • servings 8

Ingredients

1
tablespoon olive oil
1
lb lean (at least 80%) ground beef
1
tablespoon ground cumin
Salt and pepper
1 1/2
cups Old El Paso® Thick ‘n Chunky salsa
2
cans (15.5 oz each) chili beans
1 1/2
cups shredded Monterey Jack cheese (6 oz)
1/2
cup thinly sliced large green onions
1
can (16.3 oz) Pillsbury® Grands!® refrigerated golden corn biscuits
1
cup sour cream, if desired
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 8 (1- to 1 1/2-cup) individual ovenproof baking dishes.
  • 2 In 4-quart Dutch oven, heat oil over medium heat. Add beef; season with cumin, salt and pepper. Cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Add salsa and beans; cook 10 minutes.
  • 3 Pour chili into baking dish. Sprinkle cheese and green onions over top. Separate dough into 8 biscuits; arrange over top.
  • 4 Bake 30 minutes. Remove from oven; place on cooling rack. Cool 10 minutes. Top each serving with sour cream.
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