Chili is always an easy win when it comes to pleasing the whole family come dinner time, but this amazing recipe for chili pot pie casserole really elevates this family favorite to a whole new realm of delectability. A standard chili night usually consists of too many dirty dishes to count, because the amount of accompaniments that a chili can take on are seemingly endless. However, with this recipe, only two dishes are used to put together this sensational meal!
This casserole is composed simply of a quick homemade chili, layers of delicious biscuits and a shredded cheddar cheese topping, then cooked to perfection in the oven. We love this recipe because of how easy it is to whip up after a long day (it can be ready from start to finish in under an hour!), as well as how well the components of the dish manage to hit every flavor note perfectly. This is definitely one family meal that is not to be missed!
Chili pot pie casseroleServings: 4
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Ingredients1 pound ground beef
1 red onion, chopped
1 tablespoon olive oil
1 14-ounce can red kidney beans, drained
1 14-ounce can chopped tomatoes
1 red bell pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
10 ounces refrigerated biscuits
6 ounces cheddar cheese, shredded
DirectionsPreheat the oven to 375 degrees Fahrenheit.
Heat the olive oil in a large saucepan over medium heat.
Brown the beef with the onions.
Add the kidney beans, chopped tomatoes, chopped peppers, chili powder, cumin, oregano, garlic powder, salt and pepper.
Simmer for 20 minutes.
Pour the chili into the bottom of a well-greased 9-by-13-inch casserole dish.
Cut each biscuit into quarters. Place them in an even row over the chili.
Sprinkle the cheddar cheese over the biscuits.
Bake in the oven for 20 minutes, or until the biscuits are golden brown.
Pro tip: You can replace the refrigerated biscuits with cornbread batter. Simply spread the cornbread batter over the chili and bake for 25 minutes, or until the cornbread is cooked through.
