Biscuit Chili Pie

 This is a Naomi Judd recipe.

Ingredients:

1 pound of ground beef

1 small onion, chopped

1 clove garlic, mashed or 1 teaspoon of garlic powder

1 T all-purpose flour

1 package of chili seasoning

1 t chili powder

1 can (6 oz) tomato paste plus 1 can of water

1 can (11 oz) Mexi-corn or whole kernel corn, drained 

1/2 cup chopped drained black olives

1 large tube of extra flaky biscuits (10 biscuits)

8 oz (1 cup) shredded Cheddar cheese (Cracker Barrel if available)

 

Directions:

Preheat oven to 350 degrees.

Heat a large skillet over medium-high heat. Crumble in the beef. Add the onion and garlic cook, stirring until the beef is browned, about 7 minutes. Drain off the excess fat. Stir in the flour and cook for 1 minute. Stir in the chili seasoning, chili powder, tomato paste, water, drained corn and olives. Bring to a boil. Then reduce heat to low and simmer, covered for 15 minutes. Stir occasionally. If the sauce is thick add about a 1/4 cup of water to thin.

Separate the 10 biscuits from the tube and pull apart each biscuit in half. Place half the biscuits in the bottom of a 9-inch-deep dish pie plate. Spoon the chili mixture over the biscuits. Top with the remaining biscuits and add the shredded cheese.

Bake in a 350-degree oven, uncovered until the biscuits are browned and the cheese is melted, 16 to 18 minutes. Let stand for 10 minutes and serve while wearing a sombrero!