Chili-Cheese Biscuit Pies

By heathergoodman

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

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from find.myrecipes.com

Preparation

Step 1

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.