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Cornbread Biscuit Bowls for Chili

Cornbread Biscuit Bowls for Chili
  • Prep 10 min
  • Total 25 min
  • Servings 8

Make dinner a one-stop dish by serving premium Progresso™ chili in an edible biscuit bowl. ...MORE+ LESS-

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated golden corn biscuits
1
pouch (20 oz) Progresso™ Smokehouse pork & beef chili with beans
1/4
cup shredded Cheddar cheese (1 oz)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Turn 1 regular-size muffin pan upside down; lightly spray bottoms of 8 muffin cups with cooking spray.
  • 2
    Separate dough into 8 biscuits. Using rolling pin, carefully roll each biscuit until about 4 inches in diameter.
  • 3
    Place each biscuit over 1 inverted muffin cup; gently mold dough to form cup shape.
  • 4
    Bake 15 minutes. Cool while heating chili as directed on pouch.
  • 5
    Spoon warm chili into each corn bowl. Top each serving with some of the cheese. Serve immediately.

Expert Tips

  • Place a cookie sheet on top of the corn bowls when they come out of the oven. This will create a flat surface and prevent the filled chili bowls from wobbling on the plate.

Nutrition Information

No nutrition information available for this recipe

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