Chili Cheese Biscuit Bake Recipes

BARBECUE CHILI BISCUIT CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
• Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.

CHILI CHEESE BISCUIT BAKE

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and both dark and light kidney beans. Mix well, reduce heat to medium-low and simmer for 20 minutes while you prepare the dumplings.
• Preheat oven to 350°F.
• Combine flour, cornmeal, sugar, baking powder, and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk until combined.
• Add chili to a 9x13 pan, top with 4 cups of shredded mild cheddar cheese.
• Drop by 1/4 cup full on top of the cheese & chili. There will be 12 biscuits total, do these in 3x4 rows. Bake 25 minutes or until golden brown, remove from oven and serve.

SLOW-COOKER CHILI CHEESE DOG CASSEROLE

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
• Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
• Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
• Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
• Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.

CHILI CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

CHILI CHEESE DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Lay out the crescent sheets in triangles.
• Sprinkle the cheddar cheese evenly on the triangles of crescent dough, then wrap each triangle around a hot dog.
• Pour the chili into a 9 inch by 13 inch baking dish.
• Place the rolled hot dogs on top of the chili in the baking dish, evenly spread out.
• Bake 25 to 30 minutes or until golden brown.

CHILI DOG & BISCUITS CASSEROLE

Steps:

• Spray 7x11 inch pan with nonstick cooking spray. Preheat oven to 400 degrees.
• Cut hotdogs into bite size pieces. Cut biscuits into quarters. Place biscuit pieces in bottom of dish. Layer hotdog bites over biscuits.
• Mix onion and mustard together and spread.
• over hotdogs. Combine 1/3 cup water and can of chili. Pour over ingredients in casserole dish.
• Place in oven and bake for 30 minutes. Sprinkle top with cheddar cheese and bake for another 10 minutes. Let set for 10 minutes before serving.
• Recipe can easily be doubled and cooked in 13x9 inch pan.

CHILI AND BISCUITS CASSEROLE

Steps:

• Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
• Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
• Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
• Pour mixture into 13 X 9 inch casserole dish, level out mixture.
• Sprinkle 1/3 cup cheese over beef mixture in casserole.
• Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
• Add remaining 1/3 cup of cheese on top of biscuits.
• Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
• Serve with sour cream, salsa and additional cheese if desired.

CHILI DOG BISCUIT CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9x13 inch baking dish lightly with oil or non stick cooking spray, set aside.
• Open the biscuits. Cut each biscuit into quarters and place into a large bowl. Add the sliced hot dogs, chili, and 1 1/2 cups of the cheese to the biscuits in the bowl, stir very well to combine.
• Pour mixture into prepared baking dish, and cover with foil. Bake in preheated oven for 25 minutes. Take the casserole out of the oven and discard the foil. Top with remaining 1/2 Cup of cheese. Bake uncovered for an additional 20 minutes, until biscuits are cooked through.

CHILI BISCUITS

Steps:

• Heat oven to 350°F.
• Place 8 (10-ounce) custard cups upside down onto 15x10x1-inch baking pan. Butter outside of each custard cup. Press 1 biscuit around each buttered custard cup, pressing over sides to form bowl. Bake 8-10 minutes or until lightly browned. Cool completely.
• Cook ground beef in 3-quart saucepan over medium heat until no longer pink; drain, if necessary. Remove beef from saucepan; set aside. Melt 2 tablespoons butter in same saucepan until sizzling; add bell pepper, onion, jalapeño and garlic. Cook until pepper is softened. Stir in cooked beef, chili beans and stewed tomatoes.
• Remove biscuit bowls from custard cups. Spoon 3/4 cup chili into each serving bowl. Top each with shredded cheese, sour cream and chopped cilantro. Serve immediately.

CHILI CHEESE DOG CASSEROLE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a 9x13 inch pan, combine the canned chili and Rotel and stir until well mixed.
• Sprinkle half of the cheese (¾ cup) onto the center of the pan. Set aside for now.
• Lay out the crescent dough on the counter. Tear the croissants into 6 individual triangles.
• Sprinkle each crescent dough triangle with the last half of the cheese (¾ cup) and wrap around the hot dog, making sure to leave the hot dog ends exposed.
• Place each wrapped hot dog on top of the chili mixture in the baking dish. Try to make sure they are evenly spaced.
• Bake in the oven for 40-45 minutes or until the crescent rolls turn golden brown on top and are cooked through. I like to separate the rolls from each other to check for doneness.
• Garnish with minced parsley, optional and serve warm.