Mexican Meat Cups

"When I eat with my friends, it is a moment of real pleasure, when I really enjoy my life."

– Monica Bellucci

This dish is the first thing my husband cooked for me when we were dating.  It was Valentine's Day, and he banished me to my bedroom while he made a surprise dinner.  He learned to make it from his dad.  Since then, it has become a go-to quick meal that is sure to please all ages.  It is fun to eat, and it is always a conversation starter.  Because it makes quite a bit of food (the term feeding an army may actually have something to do with that), invite a few friends over to feast on this easy meal.

Mexican Meat Cups

Voila!  Here is the Mexican Meat Cup

1 to 2 lbs ground beef (we used to do 2, cut back to 1)

2-15oz cans chili beans (we prefer Brook's Chili Hot Beans)

2 packets taco seasoning

2-8 count cans Pillsbury Grands Butter Tastin' Biscuits (off brands may not taste as good)

Toppings & Sides:

Finely shredded Mexican cheese blend

Sour Cream

Salsa

Mexican Rice

Refried Beans

1. Preheat oven according to directions on tube of refrigerated biscuits.  Here is where it gets interesting... instead of using a baking sheet, get out 3 6-count muffin tins, flip them over, and spray the bottom of the cups with cooking spray.  Open the tubes of biscuits, and lay them on the bottom of the muffin cups.



Biscuit laid on upside down, sprayed muffin tin cup 

2. Pick up one biscuit at a time, and flatten it into a disc that is about half as thick as it was originally.

Biscuit flattened into a disc...



...about half as thick as it was to begin with

3. Form the flattened biscuit around the bottom of the sprayed cups.  Make sure you press down on the flat part to even it out, and also press it down around the sides so that the "cup" isn't lopsided.



Biscuit formed around muffin tin cup bottom

4. Repeat step 3 for remaining biscuits.  On your third muffin tin, you will only have 4 of the 6 cups covered.  I like to do it evenly, but I don't suppose it really matters.  Make sure you only spray the cups you are going to cover, though, or you might end up with some sticky residue after baking.



Unbaked biscuits formed around muffin tin cup bottom

5. Note the approximate baking time for the brand of biscuits you are using.  Start with the lowest time, and if they are not done (pale around edges) add a minute or two until they are evenly golden.  It seems to take about 13 minutes for our oven regardless of brand.

6. While the biscuits bake, brown and break up your beef in a large skillet over medium heat.  Once the meat is browned and broken into small pieces, drain it, and return it to the pan.

Browned beef

7. To the beef, add both cans of beans, both packets of seasoning, and stir together over medium heat.  Simmer the mixture for about 5 minutes to ensure it is heated through and thickened slightly.


Beef, beans, taco seasoning



Stir it up, and bring to a simmer

8. Once the biscuits are done, very carefully remove them from the oven and dump them into a bowl that won't melt from the heat.  Now, you will see why they are called cups and why you form them on the bottom of the pan.



Biscuit cups fresh from the oven

 

See?  They are little cups!

9. The last thing to do is to fill 'em up, top 'em however you want (cheese, sour cream, salsa), and eat 'em up!  You can heat up a can of refried beans and melt cheese over them or prepare some boxed Mexican or Spanish rice (or nuke the 90 second pouch kind) to eat as sides, but they are fabulous just as they are.

Voila!  Here is the Mexican Meat Cup