Mexican Chili Beef Cups Recipe
Servings: 6
Ingredients
- 3/4 pound grnd beef
- 1/4 c. minced onion
- 11 1/4 ounce. can condensed chili beef soup
- 10 ounce. can Hungry Jack Refrigerated Flaky Biscuits
- 1 tbsp. cornmeal
- 3 ounce. (3/4 c.) Kraft shredded sharp natural cheddar cheese
Directions
- Heat oven to 375 degrees. In medium skillet, brown grnd beef and onion; drain. Stir in soup; cold. 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 c.; press dough to cover bottom and sides, forming 1/4" rim. Spoon 1/4 c. meat mix into each c.; sprinkle with cheese.
- Bake at 375 degrees for 15 to 20 min or possibly till golden. Loosen edges; remove from pan. 10 sandwiches.
- TIPS: To make ahead, prepare, cover and chill up to 2 hrs; bake as directed.
- To reheat, wrap loosely in foil; heat at 350 degrees for 12 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 150 | 47% |
| Total Fat 16.72g | 21% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.27g | |
| Cholesterol 56mg | 19% |
| Sodium 574mg | 24% |
| Potassium 167mg | 5% |
| Total Carbs 24.42g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.45g | 2% |
| Protein 17.22g | 28% |
