Ingredients:
1 T. Coconut Oil
Half a bag of frozen peppers and onions
1 jalapeno, finely diced (de-seeded)
2 garlic cloves, finely diced
1 small can diced green chiles
1 can Fire Roasted Diced Tomatoes
1 can Corn, drained
1 Large Potato, diced (boiled until tender)
1 Carrot, diced
1 can cream of celery soup - mixed with a can of water
1 tsp. Cumin
1 tsp. Chili Powder
1/4 tsp. chipotle powder
1 tsp. salt
1/2 tsp. pepper
1 can of small biscuits (10 count)
Directions:
Heat coconut oil over medium heat in a large skillet. Saute frozen onions and peppers and carrot until tender. Add in jalapeno and garlic and saute for 2 minutes. Add in green chiles, tomatoes, corn, potato, seasonings and celery soup. cook for about 5 minutes until heated through and flavors have come together. Taste for seasoning (add more or less seasoning according to your liking). Pour mixture into a baking dish. Cut each biscuit into a halve lengthwise (making 2 rounds) and place them on the top of the veggie mixture. Bake at 375 for 20 to 24 minutes, until the biscuits are golden brown. Enjoy!!!
