Mexi-Stew In A Biscuit Bowl - cooking recipe

Ingredients

2 1/4 c. biscuit mix
2/3 c. milk
1/2 tsp. ground red pepper
1 lb. ground chuck
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 (14 1/2 oz.) cans Mexican-style stewed tomatoes (undrained)
1 (15 oz.) can kidney beans, drained and rinsed
2 tsp. chili powder

Preparation

Preheat oven to 450\u00b0. Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with additional biscuit mix. Shape into a ball. Knead 3 or 4 times. Divide into 6 portions. Invert 6 (6 ounce) ovenproof custard cups several inches apart on a rimmed baking sheet. Coat bottoms of cups with nonstick cooking spray. Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup. Press into a bowl shape. Bake at 450\u00b0 for 10 to 12 minutes. Cool slightly. Remove biscuit bows to a wire rack. Cook ground chuck, onion and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink. Drain. Stir in tomatoes, beans and chili powder. Bring ground chuck mixture to a boil. Cover. Reduce heat and simmer 35 minutes. Spoon into biscuit bowls and serve with desired toppings. Makes 6 servings.