Bubble Up Chili Bake

  • 1 lb. lean ground beef 
  • 1.25 oz packet McCormick Original Chili Seasoning Mix
  • 1 can (14 1/2 oz) diced tomatoes, undrianed
  • 1 can kidney beans, undrained ( 15 to 16 oz, light or dark)
  • 16 oz can refrigerator biscuits
  • 2 cups shredded cheddar cheese (cheese is added after baking for 25 minutes)
Preheat oven to 350 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray.  Cut biscuits into quarters and place them in a single layer in baking dish - see photos below - set aside.  Next, brown beef in a large skillet on medium-high heat until thoroughly cooked.  When ready, drain excess fat.  Add chili seasoning packet, kidney beans and diced tomatoes to cooked beef, stir well and allow to cook an additional 5 minutes.  When ready, pour chili evenly over biscuits.  Bake on middle rack of oven for 25 minutes.  After 25 minutes, use a toothpick to check to see if the biscuits are cooked through. Remove from oven, evenly top with cheese and place back in oven for an additional 8 to 10 minutes, until cheese has melted and begins to bubble.  Serve with your favorite chili toppings like sour cream and onion. Enjoy!

Ovens vary and cooking times may need to be adjusted - check your biscuits to make sure they are cooked thoroughly.