Mexican Chilli Beef Cups Recipe
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) |
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
Directions
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.
Chef
