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23

Chili and Cheese Mini Pasta Pies

2 Ratings

2 Comments

Prep 20 min
Total 60 min
Ingredients 7
Servings 8

This recipe is a fun way to serve individual casseroles in a cup! MORE+ LESS-

By Pillsbury Kitchens

February 19, 2013

Ingredients

1/2

lb lean (at least 80%) ground beef

teaspoon chili powder

cup hot water

1 1/2

cups milk

box Hamburger Helper™ cheeseburger macaroni

cup shredded Cheddar cheese (4 oz)

can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 910mg; 38%
Potassium: 180mg; 5%
Total Carbohydrate: 30g; 10%
Dietary Fiber 0g 0% Sugars 6g
Protein: 14g

% Daily Value*:

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