Lately, well since the holidays, and I mean all the way back to Thanksgiving, Tall & Handsome and I’ve been battling bronchitis and walking pneumonia. The rest of the family has too, so the holidays were kind of a bust, but family pulls together the best way they can. I have to give a shout out to my sister Pam for picking up groceries for me and T & H.
So, cooking has been about comfort, easy whenever possible and dishes that will last for more than one meal – yes, leftovers. That means soups, chowders, beans and casseroles, etc. For us, today’s recipe falls into that category, but it would make a good size meal for a small family, especially with a salad or side dish.
If T & H had more than two thumbs he would give this meals a triple or quadruple thumbs up, but since he was blessed with two thumbs, I’ve settled with his two thumbs up rating. He enjoys it so much the other evening he noticed I had put the casserole dish away and he didn’t see it in an obvious space in the fridge. He asked me what I’d done with it and the naughty imp in me said, “Well, I thought you were finished with it so I tossed it in the garbage.”
I watched as his face melted into horror and he said, “Nooooooo! Did you REALLY?!”
I couldn’t torture him so I laughed and I hugged him and said, “Honey, do you think I’d do you that way?” I opened one of the drawers and there sat the casserole dish.
The look of relief on his face was priceless.
I’ve been making this dish for years and is a variation of a recipe of Naomi Judd’s.
1 pound lean ground beef
1 chopped onion
1 teaspoon minced garlic
1 tablespoon all purpose flour
1 package chili seasoning (I use McCormick’s mild)
1 teaspoon chili powder (I have a New Mexico chili powder)
1 6 oz. can tomato paste + 1 – 2 can of water
1 can Mexicorn or Fiesta Corn, drained
1 small can sliced black olives, drained
1 10 count tube of canned biscuits like Hungry Jack
1 – 2 cups grated cheddar cheese.
1. Preheat oven to 350°.
2. In a skillet over medium high heat brown meat, breaking it up, with onion and garlic. Cook until meat is brown and no longer pink and there is no longer any juice left in the pan. I use 97% lean beef, so I usually don’t have to drain the meat, but if you have fat left in the pan, drain the meat.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Stir in package of chili seasoning, chili powder, tomato paste, water, corn and olives.
5. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir to avoid sticking and add extra water when necessary.
6. Spray an 11 x 7 inch baking dish with cooking spray. Open the tube of canned biscuits and pull each biscuit in half. Place half the biscuits in the bottom of the baking dish.
7. Spoon the chili mixture over the biscuits in the baking dish. Next, place the remaining half biscuits on top of the chili mixture, torn side down, on top of the chili mixture.
8. Sprinkle with 1 – 2 cups of grated cheddar cheese.
9. Bake for 16 to 18 minutes until biscuits are brown and cheese is melted. Let stand about 5 minutes.
Optional: serve with low fat sour cream.
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