- January 10, 2009 at 12:07 am #269166
1/2 lb. extra-lean ground beef 1 medium green pepper, finely chopped 1 medium carrot, shredded 1/3 cup bull’s-eye original barbecue sauce 1 can (7.5 oz.) refrigerated buttermilk biscuits 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese Make It
BROWN meat in medium skillet; drain. Add green pepper; cook and stir 5 minutes or until peppers are crisp-tender.
Remove from heat. Add carrots and barbecue sauce; mix well.
SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 medium muffin cups sprayed with cooking spray. (See Note below for what to do with remaining 2 refrigerated biscuits.)
spoon meat-vegetable mixture evenly into biscuit cups, pressing filling into cups with back of spoon. (filling will be mounded.)
bake at 375°F for 10 minutes. Sprinkle with cheese. Continue baking 3 to 4 minutes or until biscuits are golden brown and cheese is melted.
Kraft Kitchens Tips
NoteBake remaining 2 refrigerated biscuits as directed on package.
Cool and store in tightly covered container at room temperature. Reheat the next morning, then spread with peanut butter and jelly for an easy hot breakfast treat.Make AheadPrepare and bake as directed. Cool completely, then wrap tightly and freeze up to 3 months.
Thaw in refrigerator, then place in muffin pan or shallow baking pan and bake at 350°F for about 10 minutes or until heated through.
- You must be logged in to reply to this topic.