Heart-healthy biscuit topped chili casserole

Heart-healthy Biscuit Topped Chili Casserole

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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
  • 1
    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
  • 1
    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

How to Make Heart-healthy biscuit topped chili casserole


  1. Heat 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.
  2. Stir 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.
  3. Press 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!

Printable Recipe Card

About Heart-healthy biscuit topped chili casserole

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

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