Mexi-Stew In A Biscuit Bowl – a delicious recipe with biscuit mix, milk, ground red pepper, ground chuck, onion, green bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 450u00b0. 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 450u00b0 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.
81
kcal
Calories
1
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 c. biscuit mix, 2/3 c. milk, 1/2 tsp. ground red pepper, 1 lb. ground chuck, and more.
Yes, Mexi-Stew In A Biscuit Bowl falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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