Chili-filled cornbread twist cups
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| KIM ROMERO | ||
| 1 | can | (11.5oz)Pillsbury Refriger. |
| Cornbread Twists | ||
| ½ | pounds | Ground beef |
| 16 | ounces | Mexican Style Beans -- |
| Undrain | ||
| ⅓ | cup | Sour cream -- if desired |
| ⅓ | cup | Cheddar cheese -- if |
| Desired | ||
| For top | ||
| KKPX21B----- | ||
Directions
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