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Prep Time: 45 Minutes Cook Time: 13 Minutes |
Ready In: 58 Minutes Servings: 12 |
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In 'The Muffin Tin Cookbook' by Brette Sember Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 red bell pepper, chopped |
1 garlic clove, chopped |
1 tablespoon olive oil |
1 (15 ounce) can diced mexican tomatoes (or chili tomatoes) |
2 teaspoons apple cider vinegar |
2/3 cup bottled chili sauce |
2 teaspoons worcestershire sauce |
1/2 cup beef broth |
1 (15 ounce) package refrigerated pie crusts, dough (2 sheets) |
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.
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