Tuesday, June 5, 2012

Beef and Corn Cups


Three of our grandchildren recently came for a 4 day visit and 
I was looking for something to make for supper that would appeal to their young, and sometimes fussy appetites.
I remembered making these for their Daddy many years ago and pulled out the recipe to give them a try.  Sure enough, they were as as much a success with today's children as for the previous generation.

For the beef mixture:

  • 1 pound lean ground beef
  • 1 medium sized onion, chopped
  • 1/2 a red or yellow pepper chopped (opt.)
  • 1/2 teaspoon basil
  • 1 cup corn - either canned or frozen
  • 1/2 tin undiluted mushroom soup
  • salt and pepper to taste
  1. Brown ground beef with onion and pepper, drain any fat.
  2. Add basil and corn and remove from heat.
  3. Add just enough mushroom soup to moisten the meat and corn.
  4. Season to taste with salt and pepper.
  5. Set aside to cool.
For the Cheese Sauce:
  • 4 tablespoons butter or margarine
  • 4 tablespoons flour
  • 2 cups milk
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
  1. Using an 8 cup measuring cup or bowl, melt butter in microwave.
  2. Add flour and mix well.
  3. Blend in milk a little at a time, stirring with a whisk until smooth.
  4. Microwave for one minute at a time, stirring well each time.
  5. Cook until it comes to a boil and thickens.
  6. Stir in cheese until it melts and season to taste.
Note: I always use my microwave to make sauces but feel free to do it on the stove if that's your usual method.


For the Biscuits:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening or margarine
  • 3/4 cup milk
  1. Combine flour, baking powder and salt in a mixing bowl.
  2. Cut in shortening or margarine.
  3. Add milk and mix lightly with a fork until dough forms a ball.
  4. Knead briefly by hand just until smooth. (about 12 times)
  5. Roll out on a floured board to about 1/4 inch thickness.
  6. Using a circle or scalloped edge cutter, cut circles to fit into your muffin tin.  I used a 4 inch cutter.
  7. Tuck into muffin tins so that the biscuit lines the bottom and up the sides of each cup. 
  8. If you like, cut small shapes (heart, star) from leftover dough.
  9. Fill with cooled beef mixture and top with a cut out star or heart.
  10. Bake in a 450ยบ oven for 12 minutes or until biscuit edges are lightly browned.
  11. Serve with Cheese sauce.









6 comments:

  1. You should try this with green beans and bacon crumbles instead of corn. One of my friends has been making them for years and it is wonderful!

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  2. This looks good, thanks for sharing the recipe!

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  3. For my birthday I got a mini muffin pan and have been looking for recipes to use for it. This looks like it will work well.

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  4. thank you!! this will be supper tonight. I have some left over nacho cheese sauce so I will use that up!!

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  5. I have a "big boy" that I know is going to love these.

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  6. there is no info on how many cups this recipe makes....this sounds good enough for company so i think that's what i'll make the next time i have company.

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