Shelly's Recipe

MEXI-STEW - Easy

Category: Stews

1 large container (16.3 oz) refrigerated buttermilk biscuits
1 lb ground beef
1 medium bell pepper and onion chopped
2 (14 1/2 oz) cans Mexican-style stewed tomatoes, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 tbsp chili powder
1 tsp salt
1/2 tsp black pepper

Preheat the oven to 375. Using the back side of a muffin tin, place a biscuit over the bottom of each muffin cup to form a bowl shape. Bake for 10 minutes, or until golden. Cool slightly, then remove biscuit bowls to a wire rack to cool completely.

In a large soup pot, cook the beef, onion, and bell pepper over medium-high heat for 5 minutes, or until no pink remains in the beef; drain, stir in the remaining ingredients, and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, to allow the flavors to marry. Spoon into the biscuit bowls and serve immediately. Serves 8