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Mexican-style Stew with Cheddar Biscuit Topping

This Mexican-style dish will surely hit the spot on a cool fall day.

1 lb (500 g) lean ground chicken, turkey or beef

1 Ontario onion, chopped

1 tbsp (15 mL) each chili powder and all-purpose flour

1 tsp (5 mL) ground cumin

2 Ontario carrots, peeled and shredded

2 cups (500 mL) sliced Ontario mushrooms

1 cup (250 mL) salsa (mild, medium or hot)

Cheddar biscuit topping:

1-1/2 cups (375 mL) biscuit mix

1/2 cup (125 mL) shredded Cheddar cheese

2 tbsp (25 mL) chopped pickled jalapeno or hot pepper rings (optional)

1/3 cup (75 mL) milk, approximately

In large skillet, cook chicken and onion until chicken is no longer pink. Remove from heat and drain fat. In large bowl, combine chicken mixture with chili powder, flour and cumin. Add carrots, mushrooms and salsa. Transfer to lightly greased 8-cup (2 L) casserole.

Cheddar Biscuit Crust:

In medium bowl, combine biscuit mix, cheese and peppers (if using); stir in just enough milk to make a soft, sticky dough. Turn out onto floured surface and knead 6 to 8 times. Roll to fit casserole.

Place over filling and cut a few slits to let steam escape. Bake in 400ºF (200ºC) oven for 25 to 30 minutes or until top is golden brown.