Total Time
58mins
Prep 45 mins
Cook 13 mins

In 'The Muffin Tin Cookbook' by Brette Sember

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Spray 12 regular muffin cups with nonstick cooking spray.
  3. In a saute pan, cook beef, onion, red pepper, garlic, and olive oil over med-high heat, stirring to break up the meat, until browned.
  4. Add tomatoes, vinegar, chili sauce, Worcestershire sauce, and beef broth; cook, stirring occasionally, until the mixture thickens, about 5-10 minutes.
  5. Unroll refrigerated pie crust; align a 4-inch biscuit cutter against the edge of the crust; cut out 1 circle; repeat, cutting the next as close as possible to the previous cut-out; you will get 5 circles.
  6. Now, take 2 big pieces of dough and press them together so you can get 1 more circle.
  7. Repeat with second dough sheet.
  8. Place each circle into a regular muffin tin cup.
  9. Fill the crusts with the beef mixture and bake for 13 minutes.