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    10

Cornbread Biscuit Chili Cups

  • Prep 15 min
  • Total 20 min
  • Servings 8
  • Pinterest
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  • Print
    187
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Serve your chili in these cute cornbread biscuit cups for an easy weeknight dinner! MORE + LESS -

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated corn biscuits
1/2
cup shredded Cheddar cheese (2 oz)
3
pouches (20 oz each) Progresso™ southwest-style white chicken chili with beans
1/3
cup sour cream
Chopped green onions (if desired)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray bottoms of 8 jumbo muffin cups with cooking spray. Separate dough into 8 biscuits. Form biscuits around bottoms of muffin cups.
  • 2
    Bake 10 minutes; remove biscuits from muffin cups, and turn upright. Place on ungreased cookie sheet. Sprinkle insides of biscuit cups with cheese.
  • 3
    Bake 3 to 5 minutes longer or until biscuits are golden brown and cheese is melted. Cool 5 minutes.
  • 4
    Meanwhile, heat chili as directed on pouches. Pour chili into biscuit cups. Top with sour cream and green onions. Serve immediately.

Expert Tips

Swap out the Cheddar cheese for your favorite cheese, such as pepper Jack.

Make the cornbread biscuit cups up to a day in advance. Store in an airtight container until ready to eat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
730mg
30%
Potassium
20mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
8%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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