If you're looking for comfort food, I don't think you have to look any further than this biscuit skillet filled with chili, cheese, fritos, and topped with flakey, buttery biscuits!
15ounce(425g)can of red kidney beansdrained and rinsed
15ounce(425g)can of diced tomatoes
2tablespoonstomato paste
1tablespoonchili powder
1teaspoonground cumin
1teaspoononion powder
Salt and pepperto taste
¾cup(66g)crushed corn chips(such as Fritos), plus more for topping
16ounce(454g)can of refrigerated flakey biscuits
1cup(132g)freshly grated colby jack cheese
Instructions
In a cast iron skillet over medium-high heat, add a little bit of olive oil and then brown the ground beef, breaking into pieces with a wooden spoon or spatula.
Add the onion and minced garlic and cook until softened, about 5 minutes.
Add the kidney beans, tomatoes, tomato paste, and seasonings. Stir and cook until mixture is thickened and cooked through. Remove from heat and stir in crushed corn chips.
Preheat oven to the temperature on the biscuit packaging.
While the oven is preheating, open the biscuits then nestle the biscuits into the chili.
Sprinkle cheese on top then bake in the oven according to the time on the biscuit package.
Remove from oven, let cool for 10-15 minutes then serve!