Best 13 Beef Cups Recipes

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

BEEF BISCUIT CUPS

Steps:

• Preheat oven to 375 degrees.
• Brown ground beef, drain, add spaghetti sauce and seasoning.
• Cook over medium heat about 5-10 minutes or until heated through.
• Press biscuits into the bottom and up the sides of greased muffin cups.
• Spoon 2 tablespoons (+) meat mixture into the center of each cup.
• Bake for 15 to 17 minutes or until golden brown.
• Sprinkle with cheese, bake 3 minutes longer or until cheese melts.

BBQ BEEF CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray or grease the cups of a muffin tin.
• In a skillet over medium heat, cook beef until browned; drain off drippings.
• Stir in the barbeque sauce and onion; simmer on low for 10 minutes.
• Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
• Place a portion of the beef mixture into each dough cup.
• Bake at 350 degrees for 12 minutes.
• Remove from oven, sprinkle each cup with grated cheese, and bake for an additional 3 minutes or until cheese is melted.
• Makes 4 to 6 servings.

SLOW-COOKER SHREDDED BEEF LETTUCE CUPS

Steps:

• In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next 6 ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours., Remove roast from slow cooker. Cool slightly; shred roast with 2 forks., Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes., Serve beef in lettuce leaves. If desired, sprinkle with green onions.

ONION-BEEF MUFFIN CUPS

Steps:

• In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,

BARBECUE BEEF CUPS

Steps:

• In a skillet combine ground beef, onion and garlic. Cook until beef is cooked through and onion is translucent. Add barbecue sauce & brown sugar. Stir and cook for 5 minutes. Preheat oven to 350*F Take biscuits and stretch out between your fingers. Push them into a muffin tin. If biscuits are thick then split then in half before stretching out. Spoon beef mixture into center of each biscuit. Top with cheese. Bake for 12 minutes or until biscuits are done. Serve immediately.

BEEF STROGANOFF PIE CUPS RECIPE - (4.4/5)

Steps:

• 1 box refrigerated pie crusts, softened as directed on box 1 pound beef top sirloin, flank or skirt steak, thinly sliced Dash salt and pepper 1 (8-ounce) package sliced fresh mushrooms (about 3 cups) 1/2 cup onion, chopped 1/2 cup carrot, chopped 1 cup frozen sweet peas, thawed 2 tablespoons vermouth, if desired, or beef-flavored broth 1 cup full-fat sour cream 1 egg 1 tablespoon milk

CORNED BEEF HASH CUPS

Steps:

• Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners.
• Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
• Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
• Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
• Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.

CORNED BEEF AND HASH AND EGG CUPS

Steps:

• Preheat oven to 425 spray muffin pan with non stick spray Heat butter in microwave until melted In large bowl toss corned beef, onion, hash browns , parsley, salt pepper and melted butter till combined. Press about 1/3 c mix into bottom and up sides of each muffin cup. Bake cups 15-20 minutes until golden brown Reduce oven temp to 375. Crack 1 egg into center of each cup and bake 15-18 minutes until eggs are set 139 calories

BBQ BEEF CUPS

Steps:

• 1. Brown Hamburger and onions in fry pan. Drain off fat.
• 2. Pour BBQ sauce over meat and stir together.
• 3. Flatten out biscuits with your fingers and place in muffin cup and press down center.
• 4. Spoon hamburger mixture into biscuits.
• 5. Sprinkle with cheese
• 6. Bake 15-17 minutes at 350 degrees.

BBQ BEEF CUPS

Steps:

• 1. Preheat oven 350 degrees.
• 2. In a skillet brown beef with onion and garlic.
• 3. Add BBQ sauce and ketchup. Remove from heat
• 4. Separate the grands biscuits and make 12 equal portions. Grease muffin tin and press the biscuits into each tin. Spoon in meat mixture into each tin.
• 5. Bake about 10 minutes. Top with cheese return to oven and bake an additional 5 minutes.

THAI BEEF CABBAGE CUPS

Steps:

• 1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until browned, stirring to crumble. 2. Combine remaining 1/2 teaspoon oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 teaspoons peanuts.

BEEF CUPS

Steps:

• Cook bacon until slightly crispy then set aside. Cook beef then add chopped onions,garlic powder,brown sugar, salt and pepper - once combined add in bacon. (keep alittle bit of the bacon to crumble on top of beef cups).Place each biscuit into a muffin pan. Push the biscuit up the sides of the pan. Fill the inside with the beef mixture. Cook for 25 minutes at 350. Then add shredded cheddar, french onions and the extra bacon on top. Cook another five minutes. Then Enjoy!!