Charlene's Recipe

Chili beef pie with biscuit crust

Category: Casseroles and Skillets

Serves 8

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, coarsely chopped (1/2 cup)
1 (15 oz) can chili beans in chili gravy, undrained
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp bottled hot pepper sauce
1 (12 oz) pkg (10) refrigerated honey butter flaky biscuits
1 (8 oz) carton sour cream
2 Tbsp all purpose flour
2 cups corn chips, coarsely (4 oz)
chopped green onions

Preheat oven to 375 F. In a large skillet, cook ground meat, until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, chili powder, cumin and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes, stirring frequently.
Meanwhile, lightly grease a 9-10 inch deep dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour. Spread over meat mix. Sprinkle with chips and cheese.
Place pie plate on a baking sheet. Bake, uncovered, about 50 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions.