Chili Cheese Mini Pasta Pies Recipe 44

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:

• Brown the ground beef over medium-high heat in a pan until cooked through; drain grease.
• Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder.
• Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes.
• Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed.
• Top with diced tomatoes and shredded cheese.

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:

• In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
• Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
• Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
• Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
• In small bowl, beat egg and water with fork or whisk. Brush over dough.
• Bake 12 to 15 minutes or until light golden brown.

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. Lightly spray 13x9-inch glass baking dish with cooking spray.
• In 10-inch skillet, heat uncooked pasta and sauce mix (from Hamburger Helper box), uncooked elbow macaroni, milk and hot water to boiling over medium-high heat. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in mushrooms and chili. Spread mixture in baking dish. Sprinkle with cheese.
• Bake 10 to 14 minutes or until mixture is hot and bubbly and cheese is melted. If desired, broil 3 to 5 minutes to brown cheese. Top with crushed red pepper flakes. Cool 5 minutes before serving.

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
• Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
• Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.