Beef Pot Pie Cupcakes

So I woke up at 3 am & couldn’t sleep for the life of me.  Not wanting to get out of bed, I grabbed my phone & started surfing the web.  You know those kind of nights.  I came across this recipe forchicken pot pie cups & thought, “how cool is that?”.  But I grew up liking beef pot pies.  So I used the idea & made these beef pot pie cupcakes.

These little babies can be an appetizer, snack or meal…..you name it.  If you have kids, I know they’d love  joining in on the action.  And they’re super simple to make.

All you’re gonna need is 12 Pillsbury Grands canned biscuits, 1/4 pound browned ground beef,  frozen mixed veggies, shredded cheddar cheese, Worcestershire sauce, cream of mushroom soup, garlic powder & pepper.

In a large bowl, mix browned ground beef, cream of mushroom soup, frozen veggies, cheese, garlic, Worcestershire & pepper.  Stir well to combine.

Spray cooking spray in a muffin tin & form biscuits like so:

Spoon the mixture into the biscuit “cupcake” & sprinkle with a little extra cheese on top……

Yeah.  Bake ‘em in the oven for 12-15 minutes……

Okay, so I might have gone a little overboard with the cheeeeessseee.  Who cares?  

Ingredients

• 1/4 pound lean ground beef, browned & drained well
• 1 cup frozen mixed vegetables
• 1 can (10 3/4 ounce) condensed cream of mushroom soup
• 12 Pillsbury Grands home style refrigerated biscuits
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• Fresh ground pepper, to taste

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, mix all ingredients except biscuits. Reserve half of the cheese for topping.
3. Spray muffin tin with cooking spray. Form biscuits to each muffin cup.
4. Evenly spoon beef mixture into each cup. Top with remaining cheddar cheese.
5. Bake for 12-15 minutes, or until biscuits are golden brown & cheese is melted.

Adapted from Between3Sisters.com

author: Amy