So I awakened at 3 am & couldn’t sleep for the lifetime of me. No longer though-provoking to discover up and doing, I grabbed my telephone & started browsing the get. these roughly nights. I came across this recipe forchicken pot pie cups & belief, “how frigid is that?”. But I grew up liking red meat pot pies. So I aged the root & made these red meat pot pie cupcakes.
These minute infants will almost definitely be an appetizer, snack or meal…..you name it. While you will include gotten teens, I do know they’d take care of joining in on the action. And they also’re natty straightforward to form.
All you’re gonna want is 12 Pillsbury Grands canned biscuits, 1/4 pound browned ground red meat, frozen blended veggies, shredded cheddar cheese, Worcestershire sauce, cream of mushroom soup, garlic powder & pepper.
In an generous bowl, mix browned ground red meat, cream of mushroom soup, frozen veggies, cheese, garlic, Worcestershire & pepper. Walk well to combine.
Spray cooking spray in a muffin tin & produce biscuits relish so:
Spoon the mix into the biscuit “cupcake” & sprinkle with a minute bit further cheese on top……
Yeah. Bake ‘em in the oven for 12-quarter-hour……
Okay, so I’d include long previous a minute bit overboard with the cheeeeessseee. Who cares? 
Components
- 1/4 pound lean ground red meat, browned & drained well
- 1 cup frozen blended vegetables
- 1 can (10 3/4 ounce) condensed cream of mushroom soup
- 12 Pillsbury Grands house vogue refrigerated biscuits
- 2 cups shredded keen cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Unusual ground pepper, to type
Instructions
- Preheat oven to 400 levels F.
- In an generous bowl, mix all ingredients excluding biscuits. Reserve half of the cheese for topping.
- Spray muffin tin with cooking spray. Develop biscuits to each and every muffin cup.
- Evenly spoon red meat mixture into each and every cup. High with final cheddar cheese.
- Bake for 12-quarter-hour, or till biscuits are golden brown & cheese is melted.