Meatball Chili Pot Pie
|Lean ground beef||1 Pound|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Large, chopped|
|Worcestershire sauce||1 Teaspoon|
|Green pepper||To Taste, cut into strips|
|Vegetable oil||3 Tablespoon|
|Chili powder||1 Tablespoon|
|Whole kernel corn||1 Pound, drained|
|Kidney beans||1 Tablespoon, drained|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
Combine beef, salt, pepper, 1/2 chopped onion and Worcestershire sauce.
Mix well; shape into 12 balls.
Cook green pepper and remaining onion in oil until tender; remove from pan.
Brown meatballs in oil remaining in pan; remove meatballs to 2-quart baking dish.
Stir chili powder into meat drippings; add corn, kidney beans, tomatoes and olives.
Mix well; simmer 10 minutes.
Stir in onion and pepper; pour over meatballs.
Arrange biscuits on top of baking dish.
Bake at 425 degrees for 25 minutes.