Chili Cheese Cups
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
35 mins
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Servings
24 cups
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Calories
118 kcal
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Course
Lunch
Chili Cheese Cups
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Chili Cheese Cups - Beef chili, topped with loads of cheese, and baked inside flaky, tender biscuits!! Perfect for game day parties and entertaining or an EASY weeknight dinner that's ready in 30 minutes!!
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Ingredients
- 1 pound 85% lean ground beef
- one 15-ounce can kidney beans drained and rinsed
- one 6-ounce can tomato paste
- 2 tablespoons Dried onion flakes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 teaspoons smoked paprika or regular paprika
- ½ teaspoon freshly ground black pepper
- three 8-count packages of refrigerated biscuit dough 24-count in total; I used Trader Joe's Buttermilk Biscuit Dough and Pillsbury Grands Flaky Layers
- about 1 1/2 cups shredded cheddar cheese blend divided
- finely minced fresh parsley optional for garnishing
Instructions
- Preheat oven to 400F. Spray two standard 12-cup muffin pans generously with cooking spray; set aside.
- To a large skillet, add the ground beef and cook over medium-high heat to brown. Crumble and stir with a spatula as it cooks to ensure even browning. I did not find it necessary to drain any excess water or oil; do so if you deem it necessary.
- Add the beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, pepper, and stir to combine.
- Cook for about 1 minute, just enough to heat the spices so they bloom and are fragrant. The chili will be very thick, this is by design; turn off the heat and set aside.
- Open the biscuit dough and take one piece of dough, lightly stretch it in your hands, and then press it into the muffin pan cavity so that it covers the base and sides. The dough will have a tendency to 'fall down' the sides and also 're-puff' at the base of the muffin cavity and you will need to keep pushing your fingers into it to encourage it to stay up the sides and flat-ish at the base. Repeat with remaining 23 pieces of dough.
- Add about 1 rounded tablespoon chili to each of the muffin cavities; do not overfill. Filling should be no higher than flush with the top of the dough/top of muffin pan cavity.
- Evenly sprinkle each cup with about 1 teaspoon (1 generous pinch) of cheese.
- Bake for 12 minutes, remove pans from oven, and using the back of a spoon, firmly press each cup back down into the muffin pan. My cups had risen dramatically and the chili and cheese appeared that it was almost 'dangling on' and everything needed to be smooshed down.
- Add another 1 teaspoon (1 generous pinch) of cheese and return pans to the oven for about 8 more minutes, or until cheese has melted, dough is set and lightly golden brown. Allow cups to cool in the pan for about 5 minutes before removing, optionally garnishing with parsley, and serving. Cups are best warm and fresh but will keep airtight in the fridge for up to 5 days; reheat gently as desired.
Nutrition Information
Show Details
Serving
1
Calories
118kcal
(6%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Cholesterol
24mg
(8%)
Sodium
147mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 24cups
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 118kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 24mg | 8% |
| Sodium | 147mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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