Muffin Tin Sloppy Janes

Blogger Carrian Cheney of Sweet Basil shares a saucy, cheesy dinner recipe that the kids will finish faster than you can say “Sloppy Jane!”

  • prep time 15 min
  • total time 30 min
  • ingredients 4
  • servings 8

Ingredients

1
lb lean ground turkey
1
package Old El Paso™ roasted tomato Mexican cooking sauce
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated golden corn biscuits
1 1/2
to 2 cups shredded cheese (6 to 8 oz)
  • 1 Heat oven to 350°F. Spray 8 jumbo muffin cups with cooking spray.
  • 2 In 10-inch skillet or sauté pan, cook turkey over medium heat about 5 minutes or until no longer pink. Stir in cooking sauce; cook until thoroughly heated.
  • 3 Separate dough into 8 biscuits. Press each biscuit with fingers until flat; press each in bottom and up side muffin cup. Divide turkey mixture evenly into dough-lined cups. Top each with cheese.
  • 4 Bake 12 to 15 minutes or until cups are golden brown. Serve immediately.
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