Sloppy Joe Cupcakes

• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 garlic clove, chopped
• 1 tablespoon olive oil
• 1 (15 ounce) candiced Mexican tomatoes (or chili tomatoes)
• 2 teaspoons apple cider vinegar
• 23 cup bottled chili sauce
• 2 teaspoons Worcestershire sauce
• 12 cup beef broth
• 1 (15 ounce) packagerefrigerated pie crusts, dough (2 sheets)

1. Preheat oven to 400.
2. Spray 12 regular muffin cups with nonstick cooking spray.
3. In a saute pan, cook beef, onion, red pepper, garlic, and olive oil over med-high heat, stirring to break up the meat, until browned.
4. Add tomatoes, vinegar, chili sauce, Worcestershire sauce, and beef broth; cook, stirring occasionally, until the mixture thickens, about 5-10 minutes.
5. Unroll refrigerated pie crust; align a 4-inch biscuit cutter against the edge of the crust; cut out 1 circle; repeat, cutting the next as close as possible to the previous cut-out; you will get 5 circles.
6. Now, take 2 big pieces of dough and press them together so you can get 1 more circle.
7. Repeat with second dough sheet.
8. Place each circle into a regular muffin tin cup.
9. Fill the crusts with the beef mixture and bake for 13 minutes.

lean ground beef, onion, red bell pepper, garlic, olive oil, tomatoes, apple cider vinegar, chili sauce, worcestershire sauce, beef broth

Taken from www.food.com/recipe/sloppy-joe-cupcakes-501681 (may not work)