Chili Cheese Mini Pasta Pies Recipe 445

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in chili powder. Stir in hot water and milk, sauce mix and uncooked pasta (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 14 minutes, stirring occasionally. Remove from heat; uncover. Stir in 1/2 cup of the cheese. Separate dough into 8 biscuits. Press or roll each to form 5 1/2 inch round. Firmly press 1 biscuit in bottom and up side of each of 8 un-greased jumbo muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining cheese. Bake 20 to 25 minutes or until golden brown. Cool 1 minute. Loosen edges with knife; remove from muffin cups.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Steps:

• Mix egg, sugar, milk and cornbread mix.
• The box may call for less milk but a half cup makes the batter loose enough for this recipe.
• Butter your casserole dish and pour in batter. Set it aside.
• Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
• Top with the rest of the cheese.
• Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• In 12-inch nonstick skillet, cook beef and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked and bell pepper is crisp-tender; drain.
• Stir in chili seasoning mix, tomatoes, enchilada sauce, beans and water. Reduce heat to medium; simmer uncovered 10 minutes. Add pasta, two-thirds of the French-fried onions and 1 cup of the cheese; stir gently. Spoon into baking dish.
• Spray sheet of foil with cooking spray; place foil sprayed side down over baking dish. Bake 25 minutes. Uncover; sprinkle with remaining French-fried onions, the bacon and remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted. Garnish with chopped green onions, if desired.