Best Beef In A Cup Recipes

BEEF IN A CUP

Beef In A Cup image

A tasty lunch time treat. Great for lunchboxes. I usually double the recipe, as they can be easily reheated in the microwave.

Provided by Cullinaryjudge

Categories Lunch/Snacks

Time 40m

Yield 10 cups

Number Of Ingredients 10

Ingredients

1 lb ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon vinegar
1/2 teaspoon chili powder
1/8 teaspoon onion salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup shredded cheese (cheddar, etc.)
10 ounces refrigerated biscuits (10-12 count)

Steps:

Preheat oven to 375.
Brown beef, drain off fat.
Return beef to skillet add ketchup, brown sugar, vinegar, chili powder, onion salt, garlic powder and pepper.
Let simmer 5 minutes.
Spray muffin tins with Pam*.
Press biscuits in tin, pressing to cover bottom and sides.
Spoon about 1/4 cup (approximately) of meat mixture into each biscuit lined cup.
Top with cheese.
Bake for 18-20 minutes or until golden brown.

Nutrition Facts : Calories 262, Fat 13.8, SaturatedFat 5.5, Cholesterol 38.1, Sodium 616.5, Carbohydrate 21.6, Fiber 0.5, Sugar 9, Protein 12.8

POPPIN' FRESH® BARBECUPS

Poppin' Fresh® Barbecups image

Refrigerated biscuits become the edible bowls in this zesty, cheese-topped winner.

Provided by Pillsbury Kitchens

Categories Appetizer

Time 35m

Yield 10

Number Of Ingredients 6

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons packed brown sugar
2 cans (6 oz) refrigerated Pillsbury™ Southern Homestyle Buttermilk Biscuits (5 Count) or 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1/2 cup shredded Cheddar or American cheese (2 oz)

Steps:

Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 5 g

BARBECUE BEEF CUPS

Barbecue Beef Cups image

This is a quick and easy recipe given to me by a friend. My family loves it.

Provided by Karen

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

¾ pound lean ground beef
½ cup barbeque sauce
1 tablespoon dried minced onion
1 (12 ounce) package refrigerated biscuit dough
⅓ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Nutrition Facts : Calories 353 calories, Carbohydrate 32.4 g, Cholesterol 45.8 mg, Fat 17.2 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 874.3 mg, Sugar 9.8 g

INSTANT POT® BEST BEEF STEW

Instant Pot® Best Beef Stew image

This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g