Heart-healthy Biscuit Topped Chili Casserole Recipe

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Heart-healthy biscuit topped chili casserole

sherry monfils


My mom was making this way before it was popular, back in the 70's! It's an easy dinner to make. The only thing I changed was I use ground turkey, whereas my mom used ground beef.

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20 Min
30 Min


1 lb
ground lean turkey
1 medium
onion, chopped
1 medium
green bell pepper, diced
15 oz can, chili beans in sauce, undrained
8 oz
tomato sauce, low sodium
6 oz
tomato paste
1 Tbsp
chili powder
1/2 tsp
1/2 tsp
hot pepper sauce, or more to your liking
12 oz can reduced fat flaky biscuits, refrigerated
8 oz
light sour cream
2 Tbsp
1 c
coarsely crushed corn chips
1 c
reduced fat, shredded mexican style cheese
1/3 c
green onions, chopped


1Heat oven to 375. Lightly spray a 10" deep-dish pie tin w/ cooking spray. Place tin on lg cookie sheet. In lg non-stick skillet over medium heat, cook ground turkey, onion and bell pepper until ground turkey is cooked.
2Stir in beans w/ the sauce, tomato sauce, tomato paste, chili powder, cumin and hot sauce. Bring to a boil. Stir. Reduce heat to med-low. Simmer 5 mins. Open the can of biscuits and separate them.
3Press biscuits into bottom of pan, stretching up the sides and hanging over edge just a bit. Spoon chili mix into crust. In small bowl, whisk together sour cream and flour. Spread over chili. Sprinkle w/ crushed corn chips and cheese. Bake 30 mins or until bubbly and biscuits are light brown. Sprinkle w/ green onions before serving. I usually serve w/ extra sour cream, especially if using a lot of hot sauce!

About this Recipe

Course/Dish: Biscuits, Casseroles
Main Ingredient: Turkey
Regional Style: Mexican
Dietary Needs: Low Fat