Chili-filled cornbread twist cups
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Chili-filled cornbread twist cups
  Cornbread    Vegetables    Beef    Tex-mex  
Last updated 6/12/2012 1:14:37 AM. Recipe ID 43609. Report a problem with this recipe.
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      Title: Chili-filled cornbread twist cups
 Categories: Main dish, Vegetables, Beef, Tex-mex
      Yield: 8 Servings
           KIM ROMERO
      1 cn (11.5oz)Pillsbury Refriger.
           Cornbread Twists
    1/2 lb Ground beef
     16 oz Mexican Style Beans --
    1/3 c  Sour cream -- if desired
    1/3 c  Cheddar cheese -- if
           For top
  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.

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Recipe ID 43609 (Apr 03, 2005)

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