Beef and Salsa Skillet

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  • 15 min prep time
  • 35 min total time
  • 9 ingredients
  • 6 servings

Ingredients

1
lb lean (at least 80%) ground beef
1
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa (2 cups)
1
can (15 oz) Progresso™ dark red kidney beans, undrained
1
can (7 oz) Green Giant™ Niblets® whole kernel corn, undrained
1
can (8 oz) tomato sauce
2
teaspoons chili powder
1 1/2
cups baking mix
1/2
cup water
1/2
cup shredded Colby-Monterey Jack cheese (2 oz), if desired

Directions

  1. 1 In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
  2. 2 In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.
  3. 3 Cover; cook 20 minutes. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

Notes

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Nutrition Information

Recipe Step Photos

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