Recipe: Chili Pot Pies (using refrigerated biscuit dough)

CHILI POT PIES

2 Ib. extra-lean ground beef
1/2 cup chopped onion
2 cans (14 1/2 oz. each) diced tomatoes with basil, garlic and oregano, undrained
1 (15.5 or 15 oz.) can dark red kidney beans, drained, rinsed
1 (11 oz.) can Green Giant Mexicorn Whole Kernel Corn with Red and Green Peppers
3 teaspoons chili powder
1 (1 lb. 1.3 oz.) can Pillsbury Grands! Refrigerated Golden Corn Biscuits (8 biscuits)

Heat oven to 375 degrees F.

Spray a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook 8 to 10 minutes or until beef is browned and thoroughly cooked,stirring occasionally. Drain.

Add all remaining ingredients except biscuits; mix well. Cook and stir until bubbly.

Place eight 4 1/2-inch foil pie pans or 10-oz. ramekins on a cookie sheet.* Spoon heaping cup of chili mixture into each pie pan.

Separate dough into biscuits. Press out each biscuit to form a 5 1/2-inch round. With 1 1/4-inch heart-shaped canape or cookie cutter, cut out heart in center of each round.Place cut-out heart next to hole. Place each dough round on top of hot chili mixture. With fork, seal edges of biscuits to pans.

Bake at 375 degrees F for 18 to 20 minutes or until biscuits are deep golden brown.

*If desired, spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray.Place chili mixture in sprayed baking dish. Separate dough into biscuits; cut each
Pilisbury biscuit in half. Place 12 biscuit halves around edge of baking dish; place 4 halves in center. Bake at 350 degrees F for 20 to 30 minutes.

Makes 8 servings
Source: Recipe booklet - Pillsbury Come & Eat: Great Food for Busy Families, Winter, 2000, Vol. 2, No. 1