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Mexican Chilli Beef Cups

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Anonymous (not verified)
Ingredients
  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)
Directions

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.
TIPS:
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Sandwich
Servings: 
10

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