Cheesey Chili Cups
- 1 15 oz can Nalley's Chili (no beans)
- 8 oz can refrigerated buttermilk biscuits
- 1/2 cup shredded cheese
Preheat oven to 425 degrees. Separate biscuits; press each into an ungreased muffin cup so that dough goes up to the top edge of the cup on all sides. Divide the chili equally among the 8 dough cups. Sprinkle each with an equal amount of cheese. Put a small amount of water in the 4 remaining cups to prevent overheating. Bake for 10-12 minutes or until cups are golden brown. Serves 8.