Kids love to help make these biscuit bowls almost as much as they love to eat them. For another weeknight meal, fill them with taco-flavored meat and all the fixin's or even your favorite sloppy joe mix. —Cassy Ray, Parkersburg, West Virginia
Biscuit Bowl Chili
Biscuit Bowl Chili
Prep Time
20 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 1 tube (16.3 ounces) large refrigerated flaky biscuits
- 2 teaspoons cornmeal
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (11-1/2 ounces) V8 juice
- 1 cup ketchup
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. Place 2 muffin tins upside down; spray bottoms and sides of 8 alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits circles over greased muffin cups, shaping biscuits around cups.
- Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from muffin cups to a wire rack to cool.
- Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink; 6-8 minutes; crumble beef; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese.
Nutrition Facts
1 biscuit bowl with 1/2 cup chili and 1 tablespoon cheese: 395 calories, 15g fat (5g saturated fat), 35mg cholesterol, 1357mg sodium, 44g carbohydrate (16g sugars, 4g fiber), 20g protein.
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