BBQ-y Beef Cups

We had sunshine yesterday!! Did you?

It was a welcome change after days of rain and cloudy skies. Love Bug and I took advantage of it and snoozed together in the sun’s rays while Sweet J napped. It was divine. Made my day.

To end the day, we enjoyed one of our comfort food faves.

It started out as a basic beefy biscuit recipe from MJ’s mom. Good, comforting, yummy. At some point, we tried a BBQ sloppy joy recipe from Southern Living. Again, good, comforting, yummy, with an extra jalapeno kick. Then, one evening, while sitting still for a few moments, the light bulb in my head turned on and a new combination was born.

It’s not overly spicy, although I’m probably not a good judge of that as I love flavor. However, Love Bug can eat it. Don’t be put off though. The spice/hotness is entirely manageable. Add in as much or as little of the chopped jalapeno and jalapeno juice to your liking.

I do have a beef with this recipe, pun intended. I am not a fan of recipes where ingredients are partially used or are specific, one-use ingredients. This recipe has both – half a can of tomatoes and pickled jalapenos (who knew jalapenos could be pickled?). But, despite these detractors, the beefy cups are totally worth it. Plus, if the recipe is doubled, two detractors are down to one. Plus plus, the pickled jalapenos can be refrigerated and kept until you are craving these again.

And before you say anything, you’re welcome for the amazing diagrams.

BBQ-y Beef Cups
recipe adapted from Southern Living

1 lb ground beef, browned

1/2 cup diced tomatoes, very well drained (1/2 cup is about half a can)

3/4 cup ketchup

1/3 cup barbeque sauce

3/4 Tbsp Worcestershire sauce

1 1/2 Tbsp chopped pickled jalapeno peppers**

3/4 Tbsp liquid from pickled jalapeno peppers

1 tube refrigerated buttermilk biscuits

shredded cheddar cheese – Try shredding your own, it melts so much better.

**I found the pickled jalapenos in ethnic foods section.

Brown the beef; drain grease, if needed.

Add in very well drained tomatoes, ketchup, barbeque sauce, Worcestershire sauce, chopped pickled jalapeno peppers and liquid from the pickled jalapeno peppers. Cook down until any liquid is gone.

Grease a 12-cup muffin tin.

Take the biscuits and tear each biscuit into two pieces: one 2/3rd size, one 1/3rd size.

Combine two of the 1/3rd size biscuits together to in one.

There will be four like this, and with the other eight, all muffin cups are covered.

Flatten each biscuit with your hands and then press them on to the sides of each of the muffin cups forming a doughy cup.

Scoop the BBQ beef mixture into each cup.

Cook at 375° for 15 minutes.

Top with shredded cheese and return to the oven to melt.

Take a load off and let the comfort food do its thing.

Take care.