Chili Beef Pie with Biscuit Crust
pound lean ground beef
medium onion, chopped (1/2 cup)
small green sweet pepper, coarsely chopped (1/2 cup)
15 ounce can chili beans in chili gravy, undrained
8 ounce can tomato sauce
6 ounce can tomato paste
tablespoon chili powder
teaspoon ground cumin
teaspoon bottled hot pepper sauce
12 ounce package (10) refrigerated honey butter flaky biscuits
8 ounce carton sour cream
cups corn chips, coarsely crushed
cup shredded cheddar cheese (4 ounces)
Chopped green onions
- Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
- Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour; spread over meat mixture. Sprinkle with chips and cheese.
- Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions. Makes 8 servings.
Nutrition Facts(Chili Beef Pie with Biscuit Crust)
- Per serving:
- 501 kcal cal.,
- 27 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 66 mg chol.,
- 1010 mg sodium,
- 42 g carb.,
- 5 g fiber,
- 9 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet