Chili & Cheese Mini Pasta Pies
Adorable and tasty servings of Chili & Cheese Mini Pasta Pies. This recipe is a fun way to serve individual casseroles in a cup!
- 1/2 pound lean (at least 80%) ground beef
- 1 teaspoon chili powder
- 1 cup hot water
- 1 1/2 cups milk
- 1 box Hamburger Helper cheeseburger macaroni
- 1 cup cheddar cheese, shredded (4-ounces)
- 1 (16.3-ounce) can Pillsbury Grands refrigerated buttermilk biscuits
Preparation time 10mins
Cooking time 60mins
Heat oven to 350°F.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in chili powder. Stir in hot water and milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 14 minutes, stirring occasionally. Remove from heat; uncover. Stir in 1/2 cup of the cheese.
Separate dough into 8 biscuits. Press or roll each to form 5 1/2 inch round. Firmly press 1 biscuit in bottom and up side of each of 8 un-greased jumbo muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining cheese.
Bake 20 to 25 minutes or until golden brown. Cool 1 minute. Loosen edges with knife; remove from muffin cups.