Ingredients:
1 tube (16.3 oz.) large refrigerated flaky biscuits
2 tsp. cornmeal
1 lb. lean ground beef (90% lean)
1/2 c. chopped onion
1 can (16 oz.) kidney beans, rinsed and drained
1 can (11 1/2 oz.) V8 juice
1 c. ketchup
2 tsp. chili powder
1/2 tsp. salt
1/4-1/2 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
1/2 c. shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. Place 2 muffin tins upside down; spray bottoms and sides of 8 alternating muffin cups. On a work surface, roll or press biscuits into 4 inch circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups.
Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cook on a wire rack.
Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered 10 minutes. Serve is biscuit bowls; top with cheese.
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