Latest Posts
Archive
Categories
- 4th of July (78)
- Appetizers (88)
- Asian Meals (52)
- BBQ (24)
- Beef Meal (103)
- Birthday (20)
- Bread (33)
- Breakfast (94)
- Burgers (16)
- Casserole Meals (66)
- Chicken Meals (156)
- Christmas (121)
- Dessert (139)
- Dinner (82)
- Drinks (28)
- Easter (32)
- Easy Meals (103)
- Ethnic Dinner (52)
- Fish (31)
- Halloween (25)
- Healthy Dinner (127)
- Holiday Meals (84)
- Italian (39)
- Lamb (8)
- Lobster (1)
- Lunch (27)
- Mexican Meals (51)
- Mother's Day (20)
- Pasta (70)
- Pizza (30)
- Pork Meals (73)
- Romantic Dinners (41)
- Salad (34)
- Sandwiches (27)
- Seafood Dinner (56)
- Shrimp (25)
- Side Dishes (61)
- Soup (88)
- St. Patrick's Day (9)
- Summer (62)
- Thanksgiving (80)
- Turkey (18)
- Valentine's Day (14)
- Vegetarian Meal (66)
Send a Meal BlogFriday, December 27 2013
 Recipe from
 Servings: 8
Prep Time: 25 mins
ingredients
directions
Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour; spread over meat mixture. Sprinkle with chips and cheese.
Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions. Makes 8 servings.
nutrition information
Per Serving: cal. (kcal) 501, Fat, total (g) 27, chol. (mg) 66, sat. fat (g) 10, carb. (g) 42, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 3, fiber (g) 5, sugar (g) 9, pro. (g) 23, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.07, Riboflavin (mg) 0.26, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1010, Potassium (mg) 525, calcium (mg) 181.74, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie d
     |
|
|
