This winner of a chili and cheese casserole, topped with corn bread biscuits, is sure to please.

Chili ' n' Cheese Casserole

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 pound ground beef

1 large onion, chopped

1 large green pepper, chopped

1 (16-ounce) can kidney beans, rinsed and drained

1 (15 1/4-ounce) can whole kernel corn, drained

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can diced tomatoes, undrained

1 (4-ounce) can chopped green chiles

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon brown sugar

2 cups shredded cheddar cheese

 

Corn Bread Biscuits:

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup milk

1/2 cup sour cream

1. In a small bowl or cup combine chili powder, ground cumin and garlic powder; set aside.
2. In a Dutch oven over medium heat, cook beef, onion and green pepper until meat is well browned; drain. Stir in reserved spice mixture and cook, stirring constantly, for about 1 minute. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 to 15 minutes.
3. Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.
4. Transfer chili to an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheddar cheese. Drop batter by rounded teaspoonfuls onto chili mixture.
5. Bake, uncovered, at 400°F (205°C) for 18 to 20 minutes or until biscuits are lightly browned.

Makes 8 servings.