Chili Biscuit Cups Recipe
I use leftover chili for this scrumptious meal, easy prep.
Ingredients
- 12 count buttermilk biscuits (I use Pillsbury)
- 2 cups leftover Chili
- Grated Sharp Cheddar Cheese for topping
Directions
- Pre Heat Oven 375 F
- Using a 12 count non stick muffin tin add biscuits into each well using the back of a tablespoons create a well, place into the oven and bake 5 minutes, remove from oven if necessary use the back of the spoon in a circular motion to open well in the center to fill biscuits cups
- Warm leftover Chili and fill each 12 count muffin well full
- Place back into the oven and finish baking 6-8 minutes or until golden brown
- Add grated/shredded cheese to the top of each biscuit chili cup
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 54 | 47% |
| Total Fat 6.23g | 8% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 474mg | 20% |
| Potassium 316mg | 9% |
| Total Carbs 10.22g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.04g | 1% |
| Protein 6.03g | 10% |
