BARBECUE CHILI BISCUIT CASSEROLE

Barbecue Chili Biscuit Casserole image

Sometimes you just don't have time to make chili and biscuits. This casserole combines barbecue chili and refrigerated biscuits in one dish to make dinner extra easy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 11

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Ingredients

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium red bell pepper, chopped (1 cup)
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 cup barbecue sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon chili powder
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Southern Recipe biscuits (8 biscuits)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 22 g, TransFat 0 g