Chili and Cheese Mini Pasta Pies

This recipe is a fun way to serve individual casseroles in a cup!

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Servings 8

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ingredients 7
Prep Time 20 min
Total Time 60 min

Ingredients

1/2: lb 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 shredded Cheddar cheese (4 oz)

1: can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

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Directions

1 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.
2 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 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining cheese.
3 Bake 20 to 25 minutes or until golden brown. Cool 1 minute. Loosen edges with knife; remove from muffin cups.

EXPERT TIPS

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Expert Tips

Prefer to have a flakier cup for your pies? Try any of the Pillsbury® Grands!® Flaky Layers biscuits.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 910mg; 910%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;