Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | KIM ROMERO |
1 can | (11.5oz)Pillsbury Refriger. |
\N \N | Cornbread Twists |
½ pounds | Ground beef |
16 ounces | Mexican Style Beans -- |
\N \N | Undrain |
⅓ cup | Sour cream -- if desired |
⅓ cup | Cheddar cheese -- if |
\N \N | Desired |
\N \N | For top |
\N \N | KKPX21B----- |
Heat oven to 375~F. INVERT and grease OUTSIDE of 12-cup muffin pan. Unroll dough; separate into 8 coils. Gently press out each to form 4-inch circle.
Place circles over bottom and sides of greased muffin cups, forming 8 cups. Bake for 7-10 minutes or until golden brown. Cool 5 minutes; remove from pan. Meanwhile, brown ground beef in medium skillet; drain. Add beans; cook until thoroughly heated. Fill cups with ⅓ cup chili mixture. Serve with sour cream and cheese.
Source: Pillsbury Wrap It, Twist It, Bake It Cookbook Recipe By :
From: Date: 05/28 File