Chili And Biscuits Casserole Food

CHILI CHEESE BISCUIT BAKE

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
• Preheat oven to 350°F.
• Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
• Add chili to a 9x13 pan, top with 4 cups of shredded mild cheddar cheese.
• Drop by 1/4 cup full on top of the cheese & chili. There will be 12 biscuits total, do these in 3x4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.

BARBECUE CHILI BISCUIT CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
• Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

Steps:

• Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
• Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
• Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

EASY CHILI SKILLET BAKE

Steps:

• Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat.
• Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter.
• Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

BISCUIT-TOPPED CHILI CASSEROLE

Steps:

• Combine chili, peppers and Parmesan cheese. Bring to a boil; put into a casserole.
• Bake, uncovered, in 400F oven for 10 minutes.
• Dip both sides of biscuits in butter, then in cornmeal.
• Place on top of hot casserole.
• Bake 15-20 minutes longer or until biscuits are golden.
• Serves 6.

CHILI DOG & BISCUITS CASSEROLE

Steps:

• Spray 7x11 inch pan with nonstick cooking spray. Preheat oven to 400 degrees.
• Cut hotdogs into bite size pieces. Cut biscuits into quarters. Place biscuit pieces in bottom of dish. Layer hotdog bites over biscuits.
• Mix onion and mustard together and spread.
• over hotdogs. Combine 1/3 cup water and can of chili. Pour over ingredients in casserole dish.
• Place in oven and bake for 30 minutes. Sprinkle top with cheddar cheese and bake for another 10 minutes. Let set for 10 minutes before serving.
• Recipe can easily be doubled and cooked in 13x9 inch pan.

CHILI CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

CHILI-BEAN BAKE (COOKING FOR 2)

Steps:

• Heat oven to 425°F. In 1 1/2-quart casserole, stir together beans, tomatoes, water, salsa, ketchup and chili powder. Microwave on High 4 minutes; stir.
• In small bowl, stir remaining ingredients until blended. Drop by 6 spoonfuls onto bean mixture.
• Bake uncovered 20 to 23 minutes or until golden brown.

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

CHILI AND BISCUITS CASSEROLE

Steps:

• Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
• Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
• Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
• Pour mixture into 13 X 9 inch casserole dish, level out mixture.
• Sprinkle 1/3 cup cheese over beef mixture in casserole.
• Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
• Add remaining 1/3 cup of cheese on top of biscuits.
• Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
• Serve with sour cream, salsa and additional cheese if desired.