yield: 6 servings
prep time: 15 minutes
cook time: 45 minutes
This is comfort food at its best! I’m biased toward recipes that are topped with some sort of biscuit. Two things my family loves are chili and biscuits. With my cheesy low-carb biscuits, this pot pie is a match made in heaven!
FILLING:
• 2 pounds ground beef
• ½ cup diced onions, or 2 tablespoons dried minced onions
• 2 cloves garlic, minced
• 1 (14-ounce) can petite diced tomatoes
• 1½ tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
BISCUIT TOPPING:
• 1½ cups finely ground blanched almond flour
• 2 teaspoons baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• 2 large eggs
• 2 tablespoons salted butter, melted but not hot
1. Make the filling: In a 12-inch cast-iron skillet or other ovenproof skillet, cook the ground beef with the onions and garlic over medium heat, crumbling the meat with a large spoon as it cooks, until the meat is browned and the onions and garlic are translucent, about 10 minutes. Drain the fat, if necessary.
2. Stir in the tomatoes and seasonings. Simmer over low heat for 15 minutes, then remove from the heat.
3. Preheat the oven to 375°F.
4. Make the biscuit topping: In a bowl, whisk together the almond flour, baking powder, garlic powder, and salt until well combined. In a separate bowl, stir together the cheese, sour cream, eggs, and melted butter. Add the wet ingredients to the dry ingredients, and gently stir until well combined.
5. Drop the biscuit topping mixture by a large spoonful onto the chili beef mixture in the skillet.
6. Bake for 20 minutes or until the biscuits are cooked through and browned on top. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
