Cheesy Beef Chili Cups made in a muffin tin are absolutely amazing. They are delicious, flavorful, comforting and packed with protein.

This week have been tough because when the kids have a break from school we always get too relaxed.

Then it gets hard to get back to our daily routine. One thing that I am trying to change is going to sleep earlier.

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Oh, but that is sometimes impossible especially when I am catching up on my works.

Maybe binge watch shows, or start cooking late at night, which is therapy got my periodical acute insomnia.

Bad idea… but what can I do? While I was going through the magazines one late night, recipes for savoury cupcakes or muffins came up.

My mouth started to water so I just had to try it out.

I said many times to myself that I will not read food mags or go on the food blogs at night because then I have to eat.

Well, the other option is to put the biggest lock on the pantry and my fridge, but neither of those options going to happen.

So, I have to stick to the exercising program, which is not going as well as I anticipated! Ugh!

Are you tempted to try cooking late at night? If you do, what is the most recent recipe that you made?

I love testing recipes late at night. It is so therapeutic. Well, nobody is bugging so I am able to fully enjoy it.

Hey, if you make my Beef Chili Cups, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Other recipes you might like:

POTATO AND BEEF EVERYTHING BAGEL CROQUETTES

CHORIZO CHILI TATER TOTS CASSEROLE

MINI MEATLESS FRITTATA CUPS

CHILI CHEESE FRIES

BEEF TACO SLIDERS

BEEF TACO TORTILLA BOWLS

Yield: Serves 4- Makes 12 cups

Beef Chili Cups

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Beef Chili Cups are the perfect treat to serve for Superbowl, party or pack in your lunch box. They are so delicious and super easy.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time  30 minutes

Total Time 52 minutes

Ingredients

• 1 pack of thawed pie crust (2 -9-inch pie crusts)
• 1 tablespoon oil
• 1/2 yellow onion, chopped
• 3 garlic cloves, minced
• 1 celery sticks, sliced
• 1 bell pepper, diced (any of your choice)
• 1/2 pound ground beef
• 1 cup canned chilli beans in chilli sauce
• 2 oz tomato sauce
• 1/2 tsp. ground black pepper
• 1/2 tsp. chilli powder
• Salt to taste
• 4 oz Cheddar Cheese
• Butter for greasing muffin tin

Garnish:

• Sour Cream
• Parsley
• Chilli flakes
• Tomatoes
• Chilli peppers

Instructions

Quick Homemade Chili:

1. In a large pot, saute chopped onion, minced garlic, sliced celery and diced bell pepper. Cook at medium-high heat for about 5 minutes or until all the vegetables are tender looking. Splash a bit of beef broth or water and stir scraping the bottom of the pan.
2. To that add ground beef and saute for about 7 minutes or until the beef is completely cooked. Add a pinch of salt and black pepper and stir well.
3. Add chilli beans, preferably in chilli sauce. You could add corn as well, it gives you a burst of sweetness and colour as well but you do not have to add corn. Mix well to combine and then add tomato sauce and chilli seasoning. Mix it again and taste to see if you need to add more salt and pepper. Season it according to your taste.
4. Cook at the medium heat for about 10 minutes. The chilli needs to be a bit thicker than your usual chilli because we going to bake it in the muffin tin. At this point, after cooking for about 10 minutes you can eat it.

Beef Chili Cups

1. Preheat the oven on 350F
2. Defrost pie crust if it is frozen. You can use other things for crust such as rolled out puff pastry, filo dough or rolled out biscuits. I am using store-bought pie crust.
3. Using a larger cup (larger than your muffin tin cup opening 3 1/2 to 4 inches), press into the rolled out pie crust and cut out a circular curst that we gong to use. You may use cookie cutters as well. Glass or a cup works fine as well. After you cut out all, and you have still dough left, roll out again and again until all the dough is gone. Note that the dough will rise for a bit.
4. Grease the baking muffin pan/s and place pie crusts in each muffin tin. Press down to secure. Use a fork and pierce the bottom of the crust with a fork just a few times. Bake for 10 minutes in the oven.
5. Pull muffin tin out then add about 2 to 3 tablespoons of the chilli in the middle of the crust.
6. Top each with shredded cheese. I shred my own cheese block.
7. Bake for 12 minutes to up to 15 minutes
8. Allow chilli cups to cool down for about 5 to 10 minutes. Run a knife on the side of the muffin tin cup and carefully pull them out and place on the plate.
9. Serve with a dollop of sour cream, a bit of scallion or chopped parsley and chilli flakes for garnish.

Look at the instructional pictures bellow.

Notes

You can also bake this without crust, in the regular baking pan just by spreading the mixture evenly, bake it and then tossing the cheese on top. Same taste...made it for my family and everybody loved it!

You can use powdered Onion and Garlic if you wish not to use the real thing.

For the lighter version, I am suggesting ground chicken or turkey, and plain Greek yoghurt instead of the sour cream.

For vegetarian version skip the beef and use tofu scramble and mushrooms, and vegetable stock.

If you wish to use store-bought chilli beans go ahead. I am not judging at all. However, saute ground beef because you will love it. That is my suggestion.

ADDITIONAL TIME: It is time to make chilli and prep dough.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

My family eats a lot of pasta, as probably most of the households in the world. Just in the U.S. according to The American Pasta Report, commissioned by the National Pasta Association, 75% of Americans eat pasta on a weekly basis.

We can make delicious and simple meal fast and most of all affordable. After “HeartlandPasta” approached me and asked to try their products I was extremely excidted.

Heartland pasta is both healthy and affordable for me and my family. It is low in fat, only 200 calories per serving, great quality for dry pasta and at the same time they have pasta that is gluten-free.

I have to say that I’ve tried many different types of pasta and have so many recipes on my blog but truthfully I really enjoyed the taste, nutritional value and the quality of Heartland Hidden Vegetable Pasta.

CLICK HERE FOR MORE PASTA RECIPES

It took me about 8 minutes until my spaghetti was done to
the perfection. In the meantime, I combined more delicious ingredients to raise up the nutritional benefits as well as to dress it up so my family can enjoy it even more.

My dinner was on the table in under 30 minutes. The best part is that if you are serving it to the picky kids and non-veggie eaters like my youngest son, there is actually one full serving of vegetables hiding in the pasta.

How awesome is that?

My kids are even eating it without anything, that’s how delicious this pasta is. So next time when you go grocery shopping pick up a box or two of this fantastic and affordable pasta.

Let’s break the ordinary pasta dish and give it an extraordinary taste by starting with this recipe. I know you and your family will love.

Sandra’s Easy Cooking is Amazon Affiiate

For my Amazon Store Click HERE

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Spaghetti in Peas and Carrot Sauce with Scampi

Course Main Course

Cuisine Italian, Mediterranean

Keyword pasta, seafood, dinner

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 12 oz  Heartland Hidden Vegetable Spaghetti
• ½ Tbs. Salt for seasoning the water
• 2 Cups fresh Fava Beans (¼ tsp. Salt
• for the water)
• 1 Tbs. Pure Olive Oil
• 1 Lb. Fresh Scampi peeled and divined
• Sprinkle of the sea salt for the scampi
• 2 Tbs. Lemon Juice

Sauce:

• 2 large Organic Carrots
• 1 Cup Frozen Peas
• 3 Garlic Cloves
• 4 Scallions green onions
• 2 small Red Chili Peppers or less
• ½ Cup packed Cilantro Leaves
• Juice from ½ Lemon
• ¼ Cup Pure Olive Oil
• ½ Cup Whipped Heavy Cream
• 2 Tbs. Water
• Salt and Pepper to taste

Instructions

1. Start by washing, peeling and cutting carrots lengthwise, then drop them in the boiling pot of water along with the peas; Boil for 15 minutes.

2. In a meanwhile, roughly chopped scallions, cilantro, and chili peppers peel garlic and put in the food processor.

3. Once the carrots and peas are tender but not overcooked, drain and drop in the food processor and add lemon juice, olive oil, whipped cream, water, salt and pepper to taste; Process until it is creamy in texture and lump free.

4. Boil a large pot of salted water and put the Heartland Spaghetti in; Boil for 8-10 minutes or until it reaches your desired tenderness.

5. Peel and boil for several minutes Fava Beans; approximately 5 minutes in hot boiling salted (¼ tsp. Salt) water.

6. While the spaghetti and fava beans are boiling peel the scampi, wash, season with a bit of sea salt, cut in smaller pieces (optional) and drop on the hot olive oil greased the skillet. Cook for next 3-4 minutes on each side; once they are done, squeeze lemon juice on the scampi and set aside; Keep few unpeeled scampi per serving for the final plating-Just cook them few seconds longer.

7. In a large pan put just a drop of olive oil. Put the sauce in stir few times and right from the pot with the tongs take the spaghetti out and drop in the pan. Give the pan good shake back and forth, turn few times if you want with the tongs, add drained fava beans, scampi, cover and it’s ready for serving.

8. Serve HOT!

Recipe Notes

If you have allergies on a scampi or seafood, you can use chicken breast for this dish.
If you cannot find fava beans you may use lime beans but it is optional, although fava beans add amazing amount of nutrition. You may also reserve some peas for the final plate presentation.

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Organic Sirloin Steak Salad is tasty, healthy and extremely easy to make. The meat is practically melting in your mouth, and it tastes really delicious.

I feel like grass-fed organic beef or meat, in general, is absolutely delightful. It can be paired with potatoes, rice or over salad. So versatile!

How to prep a steak:

Get the steak out of the fridge and allow it to come up to room temperature about 30 minutes before cooking. You also need to make sure your skillet or even BBQ is very hot before you begin cooking the steak.

During the cooking process try to make your steak medium-rare or at least medium because you do not want chewy pieces of meat.

Also, try to turn a couple of times during cooking so the meat could cook evenly on both sides. Last but not least, you have to leave your cooked steak to rest, grilled or pan-fried.

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Sirloin steak cooking times

For a 1-inch thick sirloin steak:

• Blue: 1 min each side
• Rare: 1½ mins per side
• Medium rare: 2 mins per side
• Medium: About 2¼ mins per side
• Well-done steak: Cook for about 4-5 mins each side, depending on thickness.

You may drizzle steak juices later when you serve it. It is very important for the steak to be juicy, so allow it to rest for about three to five minutes before slicing.

Sirloin steak is cut from the rear back portion of the animal. It is also very tender and has an amazing flavor.

My family truly enjoyed this amazing Organic Sirloin Steak Salad. I mean what’s not to like, right? It is beautiful as well as delicious.

It is also fantastic if you want to have a romantic dinner with your partner or a quite fancy dinner if you have guests.

In the end, you may just want to treat yourself with an amazing meal.

Hey, if you try Organic Sirloin Steak Salad recipe or any other from my blog, please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycooking.

Thank you so much in advance! I really appreciate all your love and support.

Yield: 2

Organic Sirloin Steak Salad

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Prep Time 5 minutes

Cook Time 6 minutes

Marination Time 1 hour

Total Time 1 hour 11 minutes

Ingredients

• Pinch of salt
• Freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 teaspoon Dried sage, and parsley

Salad

• 1 cup mixed greens
• 1 cup baby spinach
• 2 tomatoes
• 3-4 mushrooms
• Salt and Pepper to taste
• 1 tablespoon Lemon juice
• 2 tablespoons Olive Oil

Instructions

1. Season the steak with salt up for about one hour before, then add a bit of ground black pepper just before cooking. Remove steaks from the refrigerator and let sit at room temperature for at least 30 minutes.
2. Heat a cast-iron skillet until very hot but not smoking. 
3. Drizzle oil into the pan and leave it for a few seconds.
4. Add the steak, a knob of butter, and herbs.
5. Sear evenly on each side, about two minutes per side, turning every two minutes for the best-caramelized crust.
6. Leave to rest on a board or warm plate for about 5 to 10 mins. 
7. Serve the steak whole or carved into slices with the resting juices poured over.

SALAD:

Combine lemon juice, olive oil, salt, and pepper, mix it well. Add all the ingredients for the salad and toss it to coat well.

Serve steak over salad.

Did you make this recipe?

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