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Recipe
Chili Corn Biscuit Bake Recipe
| Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 112 | 45% |
| Total Fat 12.54g | 16% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.53g | |
| Cholesterol 39mg | 13% |
| Sodium 349mg | 15% |
| Potassium 329mg | 9% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.07g | 3% |
| Protein 13.52g | 22% |
Ingredients Convert Measures
- 1 lb lean grnd beef
- 1 lrg onion minced
- 1 can whole kernel corn with red and
- green bell peppers - (15 1/4 ounce) liquid removed
- 1 can chili-style chunky tomatoes - (14 1/2 ounce) undrained
- 2 Tbsp. chili pwdr
- 1 can cond. fiesta nacho cheese soup - (11 ounce) undiluted, divided
- 1 lrg egg
- 2 Tbsp. lowfat milk
- 1 1/2 c. biscuit mix
Directions
- Cook grnd beef and onion in a large skillet, stirring till meat crumbles. Drain; return to skillet. Stir in corn, tomatoes, and chili pwdr.
- Reserve 1/2 c. nacho cheese soup. Stir remaining soup into beef mix. Bring to a boil; reduce heat, and simmer, stirring occasionally, 10 min. Spoon into a lightly greased 11- by 7-inch baking dish.
- Combine reserved 1/2 c. soup, egg, and lowfat milk. Add in biscuit mix, stirring just till moistened. Drop in heaping Tbsp. over beef mix.
- Bake at 400 degrees for 15 to 20 min or possibly till a wooden pick inserted in topping comes out clean.
- This recipe yields 8 servings.
