More Great Recipes: Beef | Main Dish

Dinner Cupcakes


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By qui
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 T olive oil
6 cups lean ground round
1/4 C minced shallot or onion
1 T garlic paste (smash and cream 2-3 cloves)
1 tsp italian seasoning or pot herbs (whichever you prefer)
salt and pepper to taste

1 can Cream of Mushroom Soup
Milk

12 heaping T frozen baby peas - thaw under running water
2 (1/4" slices) white cheddar cheese, each cut into 6 pieces

6 cups mashed potatoes - heated
1/4 cup minced onion

1/4 C Parmisan cheese
Sweet papricka

12 Foil cupcake liners -


Saute shallot and garlic in olive oil till transparent - about 2 minutes - add ground meat and seasoning, mix together and stir till meat is just cooked.


Add enough soup to barely coat meat mixture (2-4 T)


Divide evenly into foil liners, take a spoon and pack down tightly.


Top with 1 heaping T peas and 1 piece of cheddar.


Mix potatoes and onions, place about 1/2 C on top of cheddar, round and smooth the top to resemble a cupcake.


Sprinkle with 1 tsp Parmisan and dust with paprika.


Bake 10-15 minutes to lightly brown cheese


While baking, mix remaining soup with enough milk to make a sauce or gravy...serve it on the side.


Pairs Well With


Notes

A good way to use leftovers

serve 2-3 per person

recipe is based on 12 cupcakes

Assembley is done with hot ingredients.

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