Monday, May 10, 2010

51. Chili Meat Cups - Canned

Refrigerated biscuits have not always been around! I remember the first time my mother brought home the kind in a tube. We stood in the kitchen and watched in wonder as she read the directions.

It seemed, the hardest part of the whole process was to try to peel off the outer foil-type wrapper because  the glued-down corner was almost impossible to grab.
 
The whack-the-tube-step on the edge of the kitchen counter top was the most fun. I loved the noise when the tube popped and split apart.

It is still a mystery how so much dough gets into those little tubes, but no matter how it is done, it is a time-saving wonder. If you want to read the interesting history of refrigerated biscuits, copy and paste the link below in your browser box:

http://www.toledoblade.com/apps/pbcs.dll/article?AID=/20081111/COLUMNIST26/811100243
 

Chili Meat Cups is an easy, kid-friendly recipe which makes use of tube-biscuits.  Use your favorite chili to fill the baked cups and add the suggested toppings. What a fun and tasty meal!

Chili Meat Cups





1 tube refrigerated biscuits (only use name-brand biscuits; they taste better)
Chili
Lettuce, shredded
Cheddar cheese, shredded
Tomato, chopped
Sour cream
Avocado, sliced
Cilantro, chopped



Roll or pat each biscuit to a 3 ½ -4 inch circle; fit over backs of well-greased muffin pans. Bake in a 400 degree oven 8-9 minutes. Heat chili.

 With a fork, carefully remove biscuits from pans. They will pull apart from each other easily. Fill with chili.

Suggested toppings: shredded cheddar cheese, lettuce, tomato, sour cream, avocado, Greek yogurt, black olives.






The original recipe is from Better Homes and Gardens, April 1980.

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