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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ready, Set, Cook. Contest Entry Experiment gone right. Thank you Reynold's Wrap for the wicked easy cleanup. These were excellent for dinner but could also be served for lunch, appetizers, snack, school lunch, picnic. Feel free to use different chili powders to suit your taste. This makes 20, which for my family was 5 per person & just right. Ingredients:
reynolds wrap foil |
1 lb ground beef |
1 red bell pepper, chopped finely |
1 onion, small, chopped finely |
2 jalapenos, chopped finely |
1 tablespoon garlic, chopped finely |
2 (7 1/2 ounce) cans refrigerated biscuits (10 biscuits each) |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 tablespoon dried oregano |
3/4 teaspoon chili powder |
1/4 teaspoon ground dried chipotle powder |
8 ounces monterey jack cheese, shredded |
Directions:
1. Preheat oven to 400°F.
2. Double line a large rimmed baking sheet with Reynold's aluminum foil. Crumble raw ground beef into small bits. Bake 15 minutes.
3. Add finely chopped vegetables. Bake 15 minutes. Remove from oven. Don't turn oven off. Sprinkle with seasonings. Mix well.
4. Flatten biscuits & stretch out as best you can. Line muffin tin wells with the stretched out biscuits. Don't worry if they don't cover all the way up to the sides or if they recede or whatever - in the end it doesn't matter!
5. Put 1.5-2TB meat & vegetable mixture in each lined muffin cup. Sprinkle tops with shredded monterey jack cheese.
6. Return to oven for 15 minutes until cheese is melted & slightly browned. To remove, run a thin knife or small spatula around the edge & lift out.
7. Enjoy!
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