Beef and Salsa Skillet

Cook and serve dinner from one skillet! You'll only have one pan to wash after you've devoured this tasty Mexican dinner.

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

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
  • 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 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 Cover; cook 20 minutes. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    410
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    1400mg
    1400%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    6g
    6%
      Sugars
    7g
    7%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    6%;
    Calcium
    8%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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