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Mexican Chilli Beef Cups

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  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)
  Cornmeal 1 Tablespoon
  Shredded sharp cheddar cheese 3 Ounce (Kraft, Around 0.75 Cup)

Heat oven to 375°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 375°F. for 15 to 20 minutes or until golden brown.
Loosen edges; remove from pan.
10 sandwiches.
To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed.
To reheat, wrap loosely in foil; heat at 350°F. for 12 to 15 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 236 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 5.8 g29.2%

Trans Fat 0 g

Cholesterol 32.1 mg10.7%

Sodium 379.4 mg15.8%

Total Carbohydrates 14 g4.8%

Dietary Fiber 0.42 g1.7%

Sugars 2.4 g

Protein 10 g19.9%

Vitamin A 2.3% Vitamin C 0.58%

Calcium 7.7% Iron 6.1%

*Based on a 2000 Calorie diet

Mexican Chilli Beef Cups Recipe