Speedy Chili Pot Pie

Ingredients and Weight:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can chili beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 1 (10 ounce) can refrigerated biscuit dough

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the ground beef is no longer pink.
3. Stir in the chili beans, kidney beans, diced tomatoes, chili powder, cumin, salt, black pepper, and beef broth.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Transfer the chili mixture to an 8-inch square baking dish.
6. Cut the biscuit dough into 8 pieces and place them evenly over the chili mixture.
7. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Carbohydrates: 30 grams
• Protein: 25 grams

Dish Characteristics:

• Savory and satisfying
• Combination of Mexican-inspired flavors and American comfort food
• Easy to prepare and perfect for a quick weeknight meal

User Comments:

• "This Speedy Chili Pot Pie was a hit with my family! The combination of beef and beans is hearty and flavorful, and the biscuits on top are the perfect touch." - Sarah
• "I love that this dish is so easy to make. It's great for those nights when I don't have much time to cook, but still want something delicious and satisfying." - Emily
• "This pot pie is the perfect comfort food. It's warm, savory, and has just the right amount of spice." - John

Special Precautions and Tips:

• If you don't have biscuit dough on hand, you can use crescent roll dough instead.
• To make the dish ahead of time, prepare the chili mixture and biscuits separately. Store them in the refrigerator and assemble and bake just before serving.
• This dish is also great for a slow cooker. Simply cook the chili mixture on low for 6-8 hours, then top with the biscuits and cook on high for an additional 1-2 hours.