Chili and Cheese Mini Pasta Pies

(2)
2 reviews.
  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Bake 20 to 25 minutes or until golden brown. Cool 1 minute. Loosen edges with knife; remove from muffin cups.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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