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    Mexi-Stew


    Source of Recipe


    Aunt Saunny
    8 servings

    1 large container (16.3 ounces) refrigerated buttermilk biscuits
    1 pound ground beef
    1 medium-sized onion, chopped
    1 medium-sized green bell pepper, chopped
    2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
    1 can (15 ounces) kidney beans, rinsed and drained
    1 tablespoon chili powder
    1 teaspoon salt
    1/2 teaspoon black pepper


    Preheat the oven to 375°F.
    Using the back side of a muffin tin, place a biscuit over the bottom of each muffin cup to form a bowl shape. Bake for 10 minutes, or until golden. Cool slightly, then remove biscuit bowls to a wire rack to cool completely. In a large soup pot, cook the beef, onion, and bell pepper over medium-high heat for 5 minutes, or until no pink remains in the beef; drain, stir in the remaining ingredients, and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes,to allow the flavors to marry. Spoon into the biscuit bowls and serve immediately.
 

 

 

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