Beef Pot Pie Cupcakes | The Blond Cook

 

  
Beef Pot Pie Cupcakes | The Blond Cook

• 1/4 pound lean ground beef, browned & drained well
• 1 cup frozen mixed vegetables
• 1 can (10 3/4 ounce) condensed cream of mushroom soup
• 12 Pillsbury Grands home style refrigerated biscuits
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• Fresh ground pepper, to taste

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, mix all ingredients except biscuits.
3. Reserve half of the cheese for topping.
4. Spray muffin tin with cooking spray. Form biscuits to each muffin cup.
5. Evenly spoon beef mixture into each cup. Top with remaining cheddar cheese.
6. Bake for 12-15 minutes, or until biscuits are golden brown & cheese is melted.

Adapted from Between3Sisters.com