1 lb. sausage (hot or mild)
1 tsp. onion powder
3 c. baking mix
1 (10.75 oz.) fiesta nacho cheese soup
2 c. shredded Cheddar cheese
3/4 c. buttermilk (regular milk will work)
Cook sausage and onion powder in large skillet over medium-high heat,
stirring until it crumbles and no longer pink. Drain and cool
sausage. Preheat oven to 375 degrees. Combine sausage, baking mix and
shredded cheese in a large bowl. Make a well in center of the
mixture; set aside. In a medium bowl, mix together buttermilk and
cheese soup until well blended. Take the soup mix and pour into the
center of the dry ingredients, stirring just until all ingredients
are moistened. Spoon into a greased mini muffin tin, filling to the
top of cups. Bake 15 to 18 minutes, or until lightly browned.
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