Cornbread Biscuit Chili Cups

(1)
1 reviews.
  • 15 min prep time
  • 20 min total time
  • 5 ingredients
  • 8 servings

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated corn biscuits
1/2
cup shredded Cheddar cheese (2 oz)
3
pouches (20 oz each) Progresso™ southwest-style white chicken chili with beans
1/3
cup sour cream
Chopped green onions (if desired)

Directions

  1. 1 Heat oven to 350°F. Spray bottoms of 8 jumbo muffin cups with cooking spray. Separate dough into 8 biscuits. Form biscuits around bottoms of muffin cups.
  2. 2 Bake 10 minutes; remove biscuits from muffin cups, and turn upright. Place on ungreased cookie sheet. Sprinkle insides of biscuit cups with cheese.
  3. 3 Bake 3 to 5 minutes longer or until biscuits are golden brown and cheese is melted. Cool 5 minutes.
  4. 4 Meanwhile, heat chili as directed on pouches. Pour chili into biscuit cups. Top with sour cream and green onions. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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