Mexican Chili Beef Cups Recipe

• 3/4 pound grnd beef
• 1/4 c. minced onion
• 11 1/4 ounce. can condensed chili beef soup
• 10 ounce. can Hungry Jack Refrigerated Flaky Biscuits
• 1 tbsp. cornmeal
• 3 ounce. (3/4 c.) Kraft shredded sharp natural cheddar cheese

1. Heat oven to 375 degrees.
2. In medium skillet, brown grnd beef and onion; drain.
3. Stir in soup; cold.
4. Separate dough into 10 biscuits.
5. Dip top of each in cornmeal; lightly press cornmeal into biscuit.
6. Place each biscuit cornmeal side down in ungreased muffin c.; press dough to cover bottom and sides, forming 1/4" rim.
7. Spoon 1/4 c. meat mix into each c.; sprinkle with cheese.
8. Bake at 375 degrees for 15 to 20 min or possibly till golden.
9. Loosen edges; remove from pan.
10. 10 sandwiches.
11. TIPS: To make ahead, prepare, cover and chill up to 2 hrs; bake as directed.
12. To reheat, wrap loosely in foil; heat at 350 degrees for 12 to 15 min.

beef, onion, condensed chili beef soup, cornmeal, cheddar cheese

Taken from cookeatshare.com/recipes/mexican-chili-beef-cups-55801 (may not work)