from the kitchen of Treva Key

CHILI CASSEROLE

3 C. cooked rice
1 C. tomato sauce
1/2 C. stuffed olives
1/2 tsp. salt
1/8 tsp. pepper
2 tsp.  Chili Powder
1/4 tsp. ground cumin
2 C. chopped cooked beef or pork
1 C. meat broth or 1 C. water plus bouillon cube
3 or 4 ripe olives, sliced (optional)
1 can refrigerated biscuit dough
or homemade equivalent

Combine rice, tomato sauce, olives, seasonings, cooked meat and broth. Pour into well-greased 2-quart casserole or baking dish and bake in moderate oven (350�F) for about 30 minutes. Place biscuits on top of casserole dish, return oven and bake at 400�F until biscuits are done, about 10 minutes. Garnish with sliced olives, if desired. Makes 6 servings.