Chili-Cheese Biscuit Pies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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. 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. Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup.
4. Scoop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.
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