Spicy Cheesy Beef Cups (Print Version)
# Ingredients:
→ Mac and Cheese Base
01 -
Macaroni and cheese boxes (2)
02 -
Whole milk (2/3 cup)
03 -
Butter (5 tablespoons)
→ Beef Mixture
04 -
Ground beef (1 pound)
05 -
Taco seasoning packet (1, plus extra to taste)
06 -
Onion (1/2 cup, finely chopped)
07 -
Diced tomatoes and green chiles (1 10-ounce can, such as RO-TEL®)
→ Cheese and Toppings
08 -
Pepper Jack cheese (2 cups, shredded)
09 -
Sour cream (optional, for topping)
10 -
Jalapeño slices (optional)
11 -
Chopped cilantro (optional)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Grease 2 standard 12-cup muffin tins.
02 -
Bring a large pot of salted water to a boil. Add macaroni and boil for 5 minutes; drain and return to pot. Stir in cheese packet, milk, and butter until creamy. Set aside and keep warm.
03 -
In a large nonstick skillet over medium-high heat, cook beef, stirring and breaking up with a spatula, until browned and crumbly (about 5 minutes). Add taco seasoning and onion, cook for 2 minutes. Add water and scrape up browned bits. Stir in tomatoes and green chiles, then remove from heat.
04 -
Stir beef mixture into prepared macaroni and cheese. Season to taste with additional taco seasoning. Stir in shredded pepper Jack cheese.
05 -
Scoop mixture into prepared muffin pans. Create a small well in the center of each cup for toppings. Bake for 20-25 minutes until browned around edges and bubbly.
06 -
Let stand for 10 minutes after baking. Serve with optional toppings like sour cream, jalapeño slices, and chopped cilantro.
# Notes:
01 -
Can be baked in a casserole dish as an alternative to muffin cups
02 -
Great for parties or individual servings
03 -
Toppings can be customized to taste