Mexican Chilli Beef Cups
|Ground beef||3⁄4 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Condensed chili beef soup||1 1⁄4 Ounce|
|Refrigerated flaky biscuits||10 Ounce (Hungry Jack)|
|Shredded sharp cheddar cheese||3 Ounce (Kraft, Around 0.75 Cup)|
Heat oven to 375Â°F.
In medium skillet, brown ground beef and onion; drain.
Stir in soup; cool.
Separate dough into 10 biscuits.
Dip top of each in cornmeal; lightly press cornmeal into biscuit.
Place each biscuit cornmeal-side-down in ungreased muffin cup; press dough to cover bottom and sides, forming 1/4-inch rim.
Spoon 1/4 cup meat mixture into each cup; sprinkle with cheese.
Bake at 375Â°F. for 15 to 20 minutes or until golden brown.
Loosen edges; remove from pan.
To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed.
To reheat, wrap loosely in foil; heat at 350Â°F. for 12 to 15 minutes.