Tonight was one of those nights I was struggling on what to make for dinner. I had a pound of ground beef that needed to be used and a husband that wanted chili. Now I love chili, but we have it all the time in the winter and I'm just about over it! Then I remembered I had a can of biscuits in the fridge! Hmmm...what about trying a bubble up chili bake?! I got rave reviews for my Bubble Up Mexican Casserole - I knew chili would be great too. Boy was I right! It was awesome! My husband had three helpings. Three! My girls loved it too, even their friend that was over said it was pretty darn good. This was the perfect comfort meal for this historic cold snap here in Ohio!
Bubble Up Chili Bake
- 1 lb. lean ground beef
- 1.25 oz packet McCormick Original Chili Seasoning Mix
- 1 can (14 1/2 oz) diced tomatoes, undrianed
- 1 can kidney beans, undrained ( 15 to 16 oz, light or dark)
- 16 oz can refrigerator biscuits
- 2 cups shredded cheddar cheese (cheese is added after baking for 25 minutes)
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. Cut biscuits into quarters and place them in a single layer in baking dish - see photos below - set aside. Next, brown beef in a large skillet on medium-high heat until thoroughly cooked. When ready, drain excess fat. Add chili seasoning packet, kidney beans and diced tomatoes to cooked beef, stir well and allow to cook an additional 5 minutes. When ready, pour chili evenly over biscuits. Bake on middle rack of oven for 25 minutes. After 25 minutes, use a toothpick to check to see if the biscuits are cooked through. Remove from oven, evenly top with cheese and place back in oven for an additional 8 to 10 minutes, until cheese has melted and begins to bubble. Serve with your favorite chili toppings like sour cream and onion. Enjoy!
This is not the prettiest meal - don't let the picture below fool you - this is delicious!
Thanks so much for stopping by!