Monday, July 26, 2010

Monday: Chili-Cheese Biscuit Pies

Another All You recipe. :0) I just can't get enough. As I have done in the past...the recipe is in black font, and any side notes I have chosen to add to the recipe are in red font. A similar recipe idea to this one is the Mexican Cornbread Pizza that I have posted in the past. Both recipes are yummy yummy.


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 14-oz. can crushed tomatoes, with juices
  • 1 15-oz. can red kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • Salt
  • 2 cups instant biscuit mix (such as Bisquick)
  • 1/2 cup milk
  • 1 cup grated Cheddar


1. Preheat oven to 450ºF. Lightly grease 8 muffin cups or place a foil liner in each.

2. In a medium saucepan, warm oil over medium-high heat and sauté onion until softened and translucent, 3 to 5 minutes. If you haven't already, rinse and drain your beans. Stir in tomatoes, beans and chili powder and bring to a boil. Reduce heat and simmer for 5 minutes, until chili is slightly thickened. Season with salt.

3. While chili is cooking, combine biscuit mix and milk in a medium bowl. Turn out onto a lightly floured work surface and pat into a 6-by-9-inch rectangle. (I just put parchment paper on our counter for this part.)Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup. (I used out cut n seal which makes circles. You could also use the rim of a cup to make circles for this part)

4. Scoop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.

Serve warm and enjoy!
I LOVED this one. It was delicious. Good comfort food right here.

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