Prep 25 mins
Cook 12 mins
Kids of all ages enjoy this easy recipe!
- 1 lb ground beef
- 1 small onion, chopped
- 1 tablespoon fresh minced garlic (optional)
- 2 stalks celery, finely chopped
- 1 small green bell pepper, chopped
- salt and pepper
- 3⁄4 cup favorite barbecue sauce
- 1 (12 ounce) canflakey refrigerated buttermilk biscuits
- 1⁄3 cup grated parmesan cheese (or to taste)
- 2 cups grated cheddar cheese (or to taste)
- Set oven to 400 degrees.
- Prepare 10 ungreased standard-size muffin cups/tins.
- In a large skillet brown the ground beef with onion, garlic, celery and bell pepper for about 6-8 minutes, or until the beef is no longer pink; drain fat and season with salt and pepper to taste.
- Add in barbecue sauce and simmer about 5 minutes, stirring occasionally.
- Meanwhile place one biscuit in each ungreased muffin tins and press the dough down firmly onto the bottoms and sides of the cups.
- Spoon about 1/4 cup beef mixture into each biscuit cup.
- Sprinkle the tops with parmesan cheese and bake for about 10-12 minutes or until the edges of the biscuits are golden brown.
- Remove from the oven and sprinkle grated cheddar cheese over the tops of each, return to the oven for about 1-2 minutes or until the cheese is melted.
- Let stand for 1 minute then loosen edges of biscuits cups before removing them from the pan.
We used this for inspiration for dinner today. I used my own sloppy joe mix and only added the parm cheese not the extra cheese. I reserved some meat and we added that to some of the extra bread. Thanks
These are excellent Kittencal. My children are eating them as I type this review. I didn't have the refrigerated biscuits, so I had to make my own and added more sauce to the meat mixture. Thanks again for sharing another great recipe.
Well, Kittencal, yet another recipe of yours that is a hit with my family. With 4 boys between 9 and 15, you can imagine there are varied tastes - with my 2 youngest being quite picky. First of all, I doubled the recipe and used ground turkey as that was already thawed out. I omitted the onion, celery and green pepper and used onion powder instead when I browned the meat. I filled up the 12 muffin compartments first and rolled out half of the remaining biscuits and lined the bottom and sides of my Pampered Chef small deep dish baker (stone). I added the remaining mixture and topped with a couple of tablespoons finely shredded cheddar. I rolled out the remaining half of the biscuit dough and placed over top - pressing the bottom and top dough edges together against the inside of the deep dish baker. I sprinkled about 1 tablespoon of shredded cheddar over the top of the crust as everything is better with cheese. I baked it along with the biscuit cups leaving it in until the crust was golden. It served up perfectly in wedges. All 6 of us had both the cups and the pie. What a great flavor. A huge hit. Thanks so much.