Hello from Sunny Florida! I’m getting a bit back in the swing of things for posting on the blog. On the road, I eat a lot of good and then some not-so good meals…but when I’m home (for a couple days at a time), I don’t eat super well. Monday, I had a fruit leather for Tuesday. Tuesday, it was kettle corn and peanut M&Ms.
But Wednesday, I made these amazing hamburger cups and then sprikled cheese all over the top. We all know of my love of crescent rolls, and bisquick isn’t too far behind. I adapted a recipe from Betty Crocker, and away I went.
It was the perfect, quick family dinner!
- 1 lb lean ground beef.
- 1 onion, diced
- 1 can diced tomatoes, drained
- 1 tbs Worcestershire sauce
- 1 tsp garlic salt
- 2 tbs BBQ sauce
- shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup Bisquick
- 2 eggs
- Prep time: 10-15 min
- Cook time: 30 min
- Servings: 12
- Difficulty: easy
Preheat the oven to 375 degrees. Spray a pan of muffin tins with cooking spray.
In a large skillet, brown ground beef and cook onions together. Drain grease, and stir in Worcestershire sauce, garlic salt, and BBQ sauce.
In a medium bowl, combine the milk, Bisquick, and eggs with a form. Spoon one tbs baking mixture in each muffin cup. Top each with 1/4 cup burger mixture. Evenly divide the rest of the baking mixture between the muffin cups (about 1 tbs per muffin cup).
Bake for 30 minutes, or until a knife comes out clean, and the tops are golden brown.
Cool enough to remove from the muffin tins. Serve by topping with cheddar cheese.