Chili-Cheese Biscuit Pies

Ingredients

• 2 cups baking mix instant (such as Bisquick)
• 15 oz beans red rinsed drained canned
• 14 oz canned tomatoes with juices crushed canned
• 1 cup cheddar cheese grated
• 2 teaspoons chili powder 
• 0.5 cup milk 
• 2 tablespoons olive oil 
• 1 small onion diced
• 4 servings salt 

Equipment

• bowl
• sauce pan
• oven
• aluminum foil
• muffin liners

Directions

1. Preheat oven to 450F. Lightly grease 8 muffin cups or place a foil liner in each.
2. In a medium saucepan, warm oil over medium-high heat and saut onion until softened and translucent, 3 to 5 minutes. Stir in tomatoes, beans and chili powder and bring to a boil. Reduce heat and simmer for 5 minutes, until chili is slightly thickened. Season with salt.
3. While chili is cooking, combine biscuit mix and milk in a medium bowl. Turn out onto a lightly floured work surface and pat into a 6-by-9-inch rectangle.
4. Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup.
5. Scoop about 1/4 cup chili into each cup.
6. Sprinkle each with cheese.
7. Bake until chili and cheese are bubbling, about 10 minutes.