Chili-Cheese Biscuit Pies

Prep: 15 mins
Bake: 10 mins
Serves: 4

• 2 Tbsp. olive oil
• 1 small onion, diced
• 1 14-oz. can crushed tomatoes, with juices
• 1 15-oz. can red kidney beans, rinsed and drained
• 2 tsp. chili powder
• Salt
• 2 cups instant biscuit mix (such as Bisquick)
• 1/2 cup milk
• 1 cup grated Chedder

1.) Preheat oven to 450 degrees F. Lightly greese 8 muffin cups or place a foil liner in each.

2.) In a medium saucepan, warm oil over medium-high heat and saute onion until softened and translucent, 3 to 5 minutes. Stir in tomatoes, beans and chili powder and bring to a boil. Reduce heat and simmer for 5 minutes, until chili is slightly thickened. Season with salt.

3.) While chili is cooking, combine biscuit mix and milk in a medium bowl. Turn out onto a lightly floured work surface and pat into a 6-by-9-inch rectangle. Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup.

4.) Scop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.

Per serving: 537 Cal., 28g Fat (10g Sat.), 34mg Chol., 8g Fiber, 19g Pro., 58g Carb., 1667mg Sod.

Recipe via All You Magazine