Hamburger Cupcakes! #RSC

• Reynolds Wrap Foil
• 1 lb ground beef
• 1 red bell pepper, chopped finely
• 1 onion, small, chopped finely
• 2 jalapenos, chopped finely
• 1 tablespoon garlic, chopped finely
• 2 (7 1/2 ounce) cans refrigerated biscuits (10 biscuits each)
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper
• 1 tablespoon dried oregano
• 34 teaspoon chili powder
• 14 teaspoon ground dried chipotle powder
• 8 ounces monterey jack cheese, shredded

1. Preheat oven to 400F.
2. Double line a large rimmed baking sheet with Reynold's aluminum foil.
3. Crumble raw ground beef into small bits.
4. Bake 15 minutes.
5. Add finely chopped vegetables.
6. Bake 15 minutes.
7. Remove from oven.
8. Don't turn oven off.
9. Sprinkle with seasonings.
10. Mix well.
11. Flatten biscuits & stretch out as best you can.
12. Line muffin tin wells with the stretched out biscuits.
13. Don't worry if they don't cover all the way up to the sides or if they recede or whatever - in the end it doesn't matter!
14. Put 1.5-2TB meat & vegetable mixture in each lined muffin cup.
15. Sprinkle tops with shredded monterey jack cheese.
16. Return to oven for 15 minutes until cheese is melted & slightly browned.
17. To remove, run a thin knife or small spatula around the edge & lift out.
18. Enjoy!

foil, ground beef, red bell pepper, onion, jalapenos, garlic, kosher salt, ground black pepper, oregano, chili powder, ground dried chipotle powder, cheese

Taken from www.food.com/recipe/hamburger-cupcakes-rsc-486515 (may not work)