A delightful twist on a classic Italian dish, these beef and veggie cups are perfect for a hearty meal.
Preheat your oven to 350°F.
Preheating ensures even cooking and the right texture for the biscuit cups.
Line a 6-compartment muffin tin with aluminum foil, leaving some overhang for easy removal.
The foil helps the cups hold their shape and makes cleanup easier.
Roll out each biscuit to about three times its original size and place into the muffin compartments to form cups.
Ensure the dough is evenly rolled out for consistent baking.
Mix melted butter with garlic powder and brush onto the biscuit cups.
This adds a delicious garlic flavor and helps the cups brown nicely.
Bake the biscuit cups for 12 minutes, then remove from the oven and set aside.
They should be partially baked to hold the filling without becoming soggy.
Heat olive oil in a skillet over medium-high heat and sauté diced onion for 2-3 minutes.
Cooking the onion first enhances its sweetness and flavor.
Add ground beef to the skillet, season with salt and pepper, and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in diced zucchini, eggplant, and corn kernels, and cook for 4-5 minutes.
Keep the vegetables slightly crisp for better texture.
Add minced garlic, grape tomatoes, red pepper flakes, and red wine, and cook for 2-3 minutes.
The wine adds depth to the flavor; let it reduce slightly.
Fill each biscuit cup with the beef and vegetable mixture, top with grated cheese, and bake for another 5-7 minutes.
Ensure the cheese is melted and bubbly before removing from the oven.
Carefully remove the cups from the muffin tin using the foil overhang, and serve warm.
Serve with a side salad or dipping sauce for a complete meal.
