Roasted Chili Casserole #rsc

Total Time: 1 hr 3 mins Preparation Time: 15 mins Cook Time: 48 mins

Ingredients

• Servings: 6
• 2 medium red bell peppers
• 1 medium zucchini
• 1 medium onion
• 1 cup grape tomatoes or 1 cup cherry tomatoes, halved
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 2 lbs lean ground beef
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 1 (10 3/4 ounce) can tomato soup
• 1 (16 1/3 ounce) can refrigerated biscuits
• 1 cup finely shredded monterey jack cheese
• reynolds wrap foil

Recipe

• 1 preheat oven to 450-degrees farenheit. line a 15-inch x 10-inch x 1-inch baking pan with aluminum foil; set aside.
• 2 cut peppers, zucchini, and onion into 1-inch pieces. place vegetables in a large bowl. add tomatoes and beans. in a small bowl, whisk oil, juice, and honey. pour over vegetables and toss to coat. spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. remove from oven and set aside.
• 3 while vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. remove from heat and drain liquid. finely crumble meat and place in a large bowl. sprinkle meat with chili powder, salt, cayenne pepper, and ginger. add tomato soup and mix well. gently stir in roasted vegetables.
• 4 heat oven to 350-degrees farenheit. line a 13-inch x 9-inch x 2-inch baking pan with aluminum foil. spoon beef and vegetable mixture evenly in pan. tightly cover top with aluminum foil.
• 5 separate biscuits from can and place on top of foil lid. bake for 14 - 16 minutes or until biscuits are golden brown.
• 6 remove biscuits and foil lid. spoon chili into individual serving bowls. sprinkle tops with cheese and serve immediately with a biscuit on the side.