The best delicious Chili-filled Cornbread Twist Cups recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chili-filled Cornbread Twist Cups recipe today!
Hello my friends, this Chili-filled Cornbread Twist Cups recipe will not disappoint, I promise! Made with simple ingredients, our Chili-filled Cornbread Twist Cups is amazingly delicious, and addictive, everyone will be asking for more Chili-filled Cornbread Twist Cups.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chili-filled Cornbread Twist Cups.
Ready to make this Chili-filled Cornbread Twist Cups Recipe? Let’s do it!
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KIM ROMERO
1 cn (11.5oz)Pillsbury Refriger.
Cornbread Twists
1/2 lb Ground beef
16 oz Mexican Style Beans —
Undrain
1/3 c Sour cream — if desired
1/3 c Cheddar cheese — if
Desired
For top
KKPX21B—–
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.
Yields
8 Servings
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