 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 cups biscuit mix |
2/3 cup milk |
1/2 teaspoon ground red pepper |
1 pound ground beef |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
2 (14 1/2-ounce) cans mexican-style stewed tomatoes, undrained |
1 (15-ounce) can kidney beans, drained and rinsed |
2 teaspoons chili powder |
toppings: sour cream, sliced green onions |
garnish: green onions |
Directions:
1. Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.
2. Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.
3. Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
4. Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
5. Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
6. Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.
|
|