Description
This warm and comforting casserole combines savory chili with fluffy biscuits for an easy and satisfying meal. Perfect for busy weeknights!
Ingredients
For the Chili:
-
1 lb ground beef (or ground turkey)
-
1 small onion (diced)
-
1 bell pepper (diced)
-
2 cloves garlic (minced)
-
1 (15 oz) can black beans (drained and rinsed)
-
1 (15 oz) can kidney beans (drained and rinsed)
-
1 (15 oz) can diced tomatoes (with juice)
-
1 (8 oz) can tomato sauce
-
1 tbsp chili powder
-
1 tsp cumin
-
1/2 tsp paprika
-
1/2 tsp salt (adjust to taste)
-
1/2 tsp black pepper
-
1/2 cup shredded cheddar cheese (for topping)
For the Biscuits:
-
1 (16 oz) can refrigerated biscuit dough (or homemade biscuit dough)
-
2 tbsp butter (melted, for brushing)
Instructions
-
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
-
Make the chili: In a large skillet, cook ground beef over medium heat until browned. Drain excess grease.
-
Add onion, bell pepper, and garlic. Cook for 3-4 minutes until softened.
-
Stir in black beans, kidney beans, diced tomatoes, tomato sauce, and all spices. Simmer for 10 minutes.
-
Assemble the casserole: Pour the chili into the prepared baking dish.
-
Prepare the biscuits: Cut each biscuit into quarters and evenly arrange them on top of the chili.
-
Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
-
Add cheese & finish: Sprinkle cheddar cheese over the biscuits and bake for an additional 5 minutes until melted.
-
Brush with butter and serve warm!
Notes
-
Use ground turkey or plant-based crumbles for a lighter version.
-
Want it spicier? Add diced jalapeños or extra chili powder.
-
Store leftovers in an airtight container in the fridge for up to 3 days.