Biscuit Bowl Chili

(Courtesy of Taste of Home)

Ingredients:
1 tube (16.3 oz.) large refrigerated flaky biscuits
2 tsp. cornmeal
1 lb. lean ground beef (90% lean)
1/2 c. chopped onion
1 can (16 oz.) kidney beans, rinsed and drained
1 can (11 1/2 oz.) V8 juice
1 c. ketchup
2 tsp. chili powder
1/2 tsp. salt
1/4-1/2 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

Directions:
Preheat oven to 350 degrees.  Place 2 muffin tins upside down; spray bottoms and sides of 8 alternating muffin cups.  On a work surface, roll or press biscuits into 4 inch circles.  Sprinkle both sides with cornmeal, pressing lightly to adhere.  Place biscuits over greased muffin cups, shaping biscuits around cups.

Bake 11-13 minutes or until lightly browned.  Carefully remove biscuit bowls from pans; cook on a wire rack.

Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain.  Stir in beans, V8 juice, ketchup and seasonings.  Bring to a boil.  Reduce heat; simmer, covered 10 minutes.  Serve is biscuit bowls; top with cheese.