Hamburger Hill #RSC

Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a simple recipe using ingredients most households have in the kitchen. This recipe is appealing because the ingredients are inexpensive and can be changed to suite most taste. Taco, Sloppy Joe, Pizzeria, or a breakfast sausage biscuit and gravy. Use basic biscuits for a smaller appetizer size.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 biscuits

Ingredients

• 1  lb lean hamburger
• 1  tablespoon salt
• 1  tablespoon pepper
• 1⁄2 cup onion
• 1  cup zucchini, grated
• 1  tablespoon all-purpose flour
• 1⁄4 cup heavy cream
• 8  Pillsbury Grands! refrigerated biscuits
•  Reynolds Wrap Foil
•  cooking spray

Directions

1. Line a plate with a paper towel. Put grated zucchini on top. Salt slightly, put a paper towel on top of zucchini and add another plate and weight it down. Brown hamburger in a skillet with salt, pepper, and onion. If using lean meat no need to drain. Regular meat, drain and reserve 1 Tbsp drippings. Add drained and shredded zucchini along with flour to meat and bring to a simmer. Add heavy cream and simmer until thick.
2. Take Reynolds foil and make 8, 1 inch balls. Spray Reynolds foil balls with cooking spray. Flatten four biscuits and place on foil lined baking sheet with cooking spray. Use thumbs to make a hole in the remaining four biscuits. Press them onto the flatten biscuit making an edge. Put aluminum ball in middle of hole to maintain the opening while baking. Bake for 20 minutes on 350 degrees. Before biscuits cool press the aluminum ball deeper into the biscuit. Cool slightly, remove aluminum ball and add meat mixture. Makes four servings if using grands, 16 servings if small biscuits are used for appetizer size.