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Entrees >  Halloween >  Bloody Beef Pies >

 

Bloody Beef Pies

• 1-1/2 LBS ground beef

• 1 onion, chopped

• 1 TBS chili powder

• 1/2 tsp. salt

• 1/4 tsp. garlic powder

• 1 can (15.5 oz.) tomato sauce

• 1 C carrots, grated

• 1 can (4.5 oz.) black olives, chopped

• 1 can (10 oz.) refrigerator biscuits

• Flour

• Nonstick cooking spray

• 10 slices American cheese

In a large skillet over medium-low heat, brown together ground beef and chopped onion. Drain fat. Add chili powder, salt and garlic powder over meat mixture. Stir in tomato sauce, grated carrots and chopped black olives. Cover and simmer for about twenty minutes, stirring occasionally. Roll each refrigerator biscuit onto a lightly-floured surface; shape into 4" circles. Coat a muffin pan with nonstick cooking spray; press each biscuit circle into muffin pan wells so they fit snugly. Bake for about ten minutes at 400-degrees F, or until biscuits are light brown in color. Remove biscuit "cups" from muffin pan at once. Place cup-side up on a cookie sheet. Cut American cheese slices into 3" circles; design pumpkin faces on each circle using a sharp perry knife. Chop remaining cheese and add to meat mixture until cheese partially melts. Place meat mixture into each biscuit cup; top each with cheese pumpkin face. Bake at 400-degrees F for three to five minutes, or until cheese just melts. Serve.

 

Related Links:

• Graveyard Grub (intro)

• Food Fare: Trick or Treat

• Food Fare Culinary Collection: Halloween Cuisine

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