1 Pound lean ground beef
1/4 Cup finely chopped celery
1/4 Cup finely chopped onion
1/4 Cup finely chopped green bell pepper
1/2 Cup prepared barbecue sauce
1/4 tsp. salt
1 Can (12 ounces) refrigerated flaky buttermilk biscuits
Cheddar & Mozzarella Cheese Shredded
Heat oven to 400°F .
In large nonstick skillet, brown ground beef, celery, onion and bell pepper over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles.
Pour off drippings. Stir in barbecue sauce and salt. Simmer, uncovered, 2 to 3 minutes stir occasionally.
Meanwhile place 1 biscuit into each of 10 ungreased standard-sized muffin cups press dough firmly onto bottoms and up sides of cups.
Spoon approximately 1/4-cup beef mixture into each biscuit cup.
Bake in 400°F oven 10 to 12 minutes or until edges of biscuits are golden brown. Sprinkle cheese on top. Continue baking 1 to 2 minutes or until cheese is melted.
Let stand 1 minute.
Loosen edges of biscuit cups before removing from pan.
Serves 4 to 5