1 lb. ground beef
3 tbsp. finely chopped onion
1 garlic clove, minced
1/4 to 1/2 tsp. cayenne pepper
1/2 tsp. salt, if desired
1/3 c. chili sauce
1 tbsp. vinegar
10 oz. can Hungry Jack refrigerated flaky biscuits

TOPPING:

1 1/2 c. water
3 tbsp. butter
1/2 tsp. salt
1 1/2 c. Hungry Jack mashed potato flakes
3 oz. pkg. cream cheese, softened
1/2 c. coarsely crushed potato chips

Heat oven to 375 degrees. Grease 10 muffin cups. In large skillet, brown ground beef with onion, garlic and cayenne pepper; drain well. Stir in 1/2 teaspoon salt, chili sauce and vinegar. Cook 1 minute to blend flavors, stirring frequently. Set aside. Separate dough into 10 biscuits. Place 1 biscuits in each greased muffin cup; firmly press in bottom and up sides forming 1/4 inch rim. In medium saucepan, combine water, butter and 1/2 teaspoon salt; bring to rolling boil. Remove from heat. Using fork, stir in potato flakes until well blended. Add cream cheese; beat until mixture is smooth (mixture will be very thick). Spoon about 1/4 cup meat mixture into each biscuit-lined cup. Spoon topping mixture over each filled cup; press to cover completely. Sprinkle each with potato chips. Bake at 375 degrees for 25 to 30 minutes or until edges of biscuits are golden brown. Cool 1 minute, remove from pan. 10 servings.