Recipe: Impossibly Easy Mini Cheeseburger Pies (make ahead, using muffin pan, Bisquick)

IMPOSSIBLY EASY MINI CHEESEBURGER PIES

"Cheesy flavorful dinner for six ready in an hour!"

BURGER MIXTURE:
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)
BAKING MIXTURE:
1/2 cup milk
1/2 cup Original Bisquick mix
2 eggs
GARNISHES (OPTIONAL):
12 mini kosher dill pickles
1 medium tomato, chopped
Ketchup and mustard

Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.

In medium bowl, stir together baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

TO MAKE AHEAD:
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie. Watch carefully for doneness.

Makes 6 servings
Source: Bisquick recipe, Betty Crocker