07 January 2015


I know you are probably seeing lots of healthy recipes on your food blog list, on Facebook, on Pinterest, and maybe even in your email this time of year.  I find it really commendable that people use January as a time to start eating healthier, but I just can't do it.  It is currently 2:00 pm here in Wisconsin and we have just "warmed up" to 0 degrees.  Zero degrees.  All the schools in my county closed today due to windchills reaching -30 (lots of kids walk to school in my city).  How in the heck anybody can eat salad for a meal in this kind of weather boggles my mind.  If you are able to do that, I commend you!  But you might not be too interested in my blog during these cold winter months.  For those of you who, like me, can only make it through winter by cozying up to warm comfort foods, I've got what you need.

This is kind of a comfort food-type meal.  Ground beef mixed with baked beans and barbecue sauce stuffed inside buttery biscuits and topped with melty cheese.  Mmm.  I have made these a few times before, and I was going to make them again for dinner on Sunday, but we ended up stuffing our faces at Olive Garden for lunch and none of us was hungry enough for a real meal when dinnertime came around.  The girls had the rest of their little personal kiddie pizzas, and Jim and I just snacked a little after they went to bed.  So I had an extra meal on my meal plan.  Jim was a little sad because he loves this recipe.  When we heard yesterday that there was a good chance that school would be cancelled today, I told him that if it was, I would make these beef and bean cups for lunch.  While I was making them today, I remembered that I had taken pics of them a while back but had never gotten around to sharing the recipe here.  It is slightly adapted from Rachael Ray.

Barbecued Beef and Bean Cups

Ingredients:
1 lb. ground beef
1 (14 oz.) can baked beans
½ cup barbecue sauce
1 (16 oz.) pkg Grands biscuits (8 ct.)
1 cup shredded cheddar cheese

Directions:
Preheat oven to 350°.  Coat a jumbo muffin tin with baking spray.  If you have two jumbo muffin tins, spray 2 cups of the second tin.

In a large skillet, brown ground beef.  Drain off grease.  Pour in baked beans (with their liquid) and the barbecue sauce.  Stir well.  Remove from heat.

Take each Grands biscuit and roll or flatten it out.  Line each cup of the jumbo muffin tin with a flattened biscuit, so that it covers the bottom and sides and forms a cup shape.  Fill each biscuit with the beef and bean mixture.  Sprinkle cheese on top.

Bake for about 15 minutes, or until the biscuits are golden brown.  You will have to do this in batches if you only have one jumbo muffin tin. Serve warm.

Makes 4 servings, two cups each.


This is a super easy-peasy meal, but I took a few pics of the process anyway.

 Flatten out some Grands biscuits and put them in a jumbo muffin tin,  For a long time I only had one jumbo tin, so in order to make 8 cups, I had to bake 6, then remove them from the pan, and make another two.  Since I didn't want the first 6 to get cold, I went ahead and served them, and we ate while the other 2 were baking.  But my lovely mother-in-law got me another jumbo muffin tin for Christmas, so now I can bake them all at once!


 Brown some ground beef, drain, and add a can of baked beans and your favorite barbecue sauce (I love Sweet Baby Ray's Honey Chipotle).


 Fill the cups with the beef and bean mixture.  Don't be shy; load 'em up!


 Top with cheese.  I used Kraft's Mexican blend, but cheddar is good too. (I left one cheese-less because one of my daughters is allergic to dairy.)


 Bake until golden brown and delicious.


Cross-section showing all the yumminess going on inside.

I like to serve these with some creamy corn.  I made some today and took pics, so I'll share that recipe soon.

You may remember last year when I shared my Chicken Broccoli Cups.  This is basically the same idea, just with a different filling.  If you have a jumbo muffin tin and a can of biscuits, the possibilities are endless!


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