Cheesy Chili Pie

Awesome! While the job hunt goes on, I am slowly learning to love being a domestic diva again. Well, maybe not a diva....more like Lucille Ball, but hey, at least she made people laugh!! Anyway, while I still love the idea of a one-pot meal, sometimes you need to dirty a few mixing bowls first. Voila~ Cheesy Chili Pie In a pinch this can all be poured into a pan and served on store bought biscuits, or on top of fresh cornbread...I have even used this same recipe and topped with cornbread batter before baking....if the batter is on the bottom, it doesn't hold up to the weight of the filling, and doesn't cook as thoroughly as I'd like

Preheat oven to 370

I start with a bottom layer of biscuit mix and press into a greased (I use shortening, or olive oil, never butter) glass baking dish.

Prep 1 bag of Success rice (or 1-2 cups of your brand choice)
1 can rinsed pinto, black, red, or pink beans
1 can whole kernel corn 1 can diced unseasoned tomatoes
1 can tomato paste w/ 1 can water Mix all together in bowl

Meat mixture
2-3 lbs of ground beef
1 ground garlic clove
1 med vidalia onion, chopped
10-15 small colorful sweet peppers, sliced into strips
1 pk of McCormick chili or taco seasoning mix (nothing says love like Irish Mexican food ;)

Sautee until browned Add tomatoes/starches mixture, pour on top of biscuit mixture.
Top with one whole package of shredded cheese...your choice, again. I used white Wisconsin Cheddar, but have been guilty of monterey jack, jalepeno cheddar, even the bistro blends...I use what I have on hand.

 Bake on center rack until biscuit bottom looks like the photo (approx 30-40 minutes) Top with fresh avocado, black olives and sour cream and ENJOY!!