Chili-Filled Cornbread Twist Cups

8 Servings

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Chili-Filled Cornbread Twist Cups Ingredients

KIM ROMERO	1/3 c Sour cream -- if desired
1 cn (11.5oz)Pillsbury Refriger.	1/3 c Cheddar cheese -- if
Cornbread Twists	Desired
1/2 lb Ground beef	For top
16 oz Mexican Style Beans --	KKPX21B-----
Undrain

Instructions for Chili-Filled Cornbread Twist Cups

Heat oven to 375~F. INVERT and grease OUTSIDE of 12-cup muffin pan. Unroll dough; separate into 8 coils. Gently press out each to form 4-inch circle. Place circles over bottom and sides of greased muffin cups, forming 8 cups. Bake for 7-10 minutes or until golden brown. Cool 5 minutes; remove from pan. Meanwhile, brown ground beef in medium skillet; drain. Add beans; cook until thoroughly heated. Fill cups with 1/3 cup chili mixture. Serve with sour cream and cheese. Source: Pillsbury Wrap It, Twist It, Bake It Cookbook Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: BeefCuisine: Uncategorized