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Three-Cheese Chili Pup Cups

Three-Cheese Chili Pup Cups

Let your little ones help with supper tonight; they can make a great-tasting dish you'll be proud of.

Gluten Free:
No
Serving Size:
8+
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Bake
Meal Occasion:
Appetizers & Snacks , Lunch , Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (8 votes cast)
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Ingredients

This recipe is recommended for 10 servings
  • 1 (12-ounce) can refrigerated buttermilk biscuit dough (10 count)
  • 1 (10.5-ounce) can HORMEL® Chili No Beans
  • 4 WRANGLERS® Smoked Franks, sliced
  • 5 slices American cheese, cut into 4 triangles each
  • 1/2 cup finely shredded Cheddar and Monterey Jack cheese blend

Directions

  1. Heat oven to 400°F. Lightly coat 12-cup muffin pan with cooking spray.
  2. With rolling pin, roll each biscuit into 3-inch round. Line each muffin cup with 1 biscuit, gently pressing biscuit up side and slightly over edge of each cup.
  3. In bowl, stir together chili and franks. Divide chili mixture evenly among biscuit cups. Gently fold dough up and over chili mixture (edges will not completely meet). Top each cup with 2 triangles American cheese; sprinkle evenly with shredded cheese.
  4. Bake chili cups 15 to 18 minutes or until golden brown. Let stand 5 minutes before serving.