1 lb ground beef

1/2 cup ketchup

2 tablespoons light brown sugar

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce

2 tubes (6 oz each) refrigerated biscuits

4 oz Velveeta cheese, cubed small

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Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.
Cook the ground beef over medium heat, breaking it into crumbles, until browned. Drain any excess fat.
Stir in ketchup, light brown sugar, mustard, and Worcestershire sauce. Simmer for 2-3 minutes until well combined. Remove from heat.
Separate the biscuit dough and flatten each biscuit. Press each biscuit into a muffin cup to form a “bowl.”
Spoon the beef mixture into the biscuit cups.
Top with Velveeta cheese cubes.
Bake for 12–15 minutes, until the biscuits are golden and the cheese is melted.
Serve immediately.

Variations:

Cheese Options: Substitute Velveeta with cheddar, mozzarella, or pepper jack cheese.

Add Veggies: Add diced onions, pickles, or chopped tomatoes to the beef mixture.

Turkey or Chicken: Swap ground beef for ground turkey or chicken for a leaner version.

Spicy Version: Add diced jalapeños or cayenne pepper for extra heat.

Storage: Store leftovers in an airtight container in the fridge for 3-4 days.

Reheating: Reheat in the microwave or oven (350°F/175°C) for 5-7 minutes.