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Chili and Cheese Mini Pasta Pies

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Chili and Cheese Mini Pasta Pies
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 8
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This recipe is a fun way to serve individual casseroles in a cup!

Ingredients

1/2
lb lean (at least 80%) ground beef
1
teaspoon chili powder
1
cup hot water
1 1/2
cups milk
1
box Hamburger Helper™ cheeseburger macaroni
1
cup shredded Cheddar cheese (4 oz)
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Directions

  • 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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
140
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
7g
35%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
990mg
41%
Potassium
135mg
4%
Total Carbohydrate
44g
15%
(
Dietary Fiber
1g
4%
,
Sugars
8g
)
Protein
14g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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