Chili Cheese Biscuit Pies

2 Tbs. oil
1 small onion
1 14 oz. can crushed tomatoes, with juices
1 15 oz. can red kidney beans, drained and rinsed
2 tsp. chili powder
salt
2 cups biscuit mix
1/2 cup milk
1 cup grated cheddar cheese

Preheat oven to 450 degrees. Grease 8 muffin tins or line with foil muffin liners.

In a medium saucepan, warm oil over medium heat and saute onion until soft, about 5 minutes. Stir in tomatoes, beans, and chili powder. Bring to a boil. Reduce heat and simmer until slightly thickened. Season with salt to taste.

Meanwhile, combine biscuit mix and milk in a medium bowl. Turn out dough onto a lightly floured surface and pat into a 6 x 9 rectangle. Cut into 8 squares. Place each square into a muffin tin cup. Press down gently and press up sides of each cup. Spoon 1/4 cup chili into each cup and top with cheese. Bake until chili and cheese are bubbling, about 10 minutes.

Yields: 4 servings of 2 each.