Mexi Stew in a Biscuit Bowl

SERVES: 6

PREP: 13 Min

COOK TIME: 45 Min

Say hello to stew so yummy you'll wanna eat it all because we bet you be in love at first bite with this Mexi Stew in a Biscuit Bowl.

What You'll Need

2 1/4 cups biscuit mix
2/3 cup milk
1/2 teaspoon ground red pepper
1 pound ground chuck
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 (14-1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
2 teaspoons chili powder

What to Do

Preheat the oven to 450 degrees. Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with additional biscuit mix. Shape into a ball; knead 3 or 4 times. Divide into 6 portions.
Invert 6 (6-ounce) ovenproof custard cups several inches apart on a rimmed baking sheet. (Or use an inverted muffin pan.) Coat bottoms of cups with nonstick cooking spray. Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape. Bake 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
Cook ground chuck, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
Bring ground chuck mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings.

Notes

If you don't feel like mixing up your own biscuits. try using a 16-ounce can of jumbo refrigerated biscuits. Just follow the instructions in Step 2 of this recipe. Either way, you'll make a lasting impression with this edible presentation.