Happy Taco Tuesday!

This week we have Mexican Mini Veggie Pies.  I found this recipe on Bettycrocker.com but modified it to make it healthier and easier.

I used my easy homemade biscuits and added chili powder for a Mexican kick.  Feel free to add extra if you like more spice.

Mexican flavors abound in these little pies.  It starts with green chiles, red peppers, onions, corn, cheddar cheese and black beans all baked together with a chili powder biscuit.  It’s comfort food meets southwestern spice!

Feeling festive?  Try my favorite margarita!

Happy Cooking!  ~Gena

Ingredients:

Serves 5-6

• 1 t. olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1- 15 oz can black beans, drained
• 1- 4 oz can mild diced green chiles, drained
• 1 cup frozen corn
• 1 t. salt
• 1 T chili powder plus 1-2 t. for biscuits
• 1 cup shredded cheddar cheese
• 1 recipe easy drop biscuits

Directions:

• Preheat oven to 375 F.
• Heat olive oil in a large skillet over med. heat.
• Add onions and red bell peppers and cook until tender, about 3 -4 min.
• Add beans, chiles, corn, salt and chili powder.  Stir well and bring to a simmer.  Turn heat to low.
• Meanwhile make biscuits.  Add 1-2 t. chili powder to dry ingredients of biscuit dough for a little extra kick!
• Place a very small spoonful of biscuit dough in bottom of a regular sized muffin tin. (Note:  when I made these I put too much dough in bottom of each muffin cup, not allowing enough room for adequate amount of bean mixture.  See picture below… notice how little of room there is left?  Next time I will add only a small spoonful!)
• Add cheese to bean mixture.  Stir and let melt through.
• Add bean mixture on top of biscuit dough, filling almost to the top of muffin cup.
• Top each with another spoonful of biscuit dough.
• Bake for 15 min. or until biscuits are golden brown.

Enjoy!!

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