Hearty Italian Beef Bowl #RSC |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry! The grand taste of Italy and the Mediterranean in individual, flaky biscuit bowls. Serve one as an appetizer or two as an entree with a salad and a glass of your favorite wine. Mine is red. Buon Appetito! Ingredients:
1 lb ground sirloin |
3/4 cup diced onion |
3 large garlic cloves, finely chopped |
1 cup diced red pepper |
1 cup diced japanese eggplant |
1 cup diced zucchini |
1 cup fresh corn kernels, removed from the cob |
3 tablespoons fresh basil, coarse chopped |
1 1/2 teaspoons fresh oregano, finely chopped |
1 1/2 cups grape tomatoes, halved |
1 1/2 cups grated romano-pecorino cheese, divided |
12 ounces pillsbury grands refrigerated buttermilk biscuits |
1/2 cup hearty red wine |
3 tablespoons extra virgin olive oil |
2 tablespoons melted unsalted butter |
1 tablespoon garlic powder |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/2 teaspoon red pepper flakes, if desired for a little heat (or more) |
2 cups tomato and basil pasta sauce (store bought) |
reynolds wrap foil |
Directions:
1. For the bowls:.
2. Pre-heat your oven to 350 deg. F.
3. Using a non-stick 6 compartment muffin tin, cut 6, 12” x 12” sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
4. On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size.
5. Set each one into the compartments forming a cup.
6. Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
7. If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it’s baked. If not, you’ll have to open up the cups a little by hand when they are removed from the oven.
8. Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on.
9. For the filling:.
10. In a heavy skillet, heat the olive over medium high heat.
11. Add the onions and sauté for 2 – 3 minutes.
12. Season the ground beef with a little salt and pepper and break up into the pan.
13. Stir to combine the meat and onions.
14. Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine.
15. Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove.
16. Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 – 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven.
17. Put the muffin tin back into your 350 deg. oven and bake for another 5 – 7 minutes until the cheese is melted.
18. Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don’t get any of the foil).
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