| 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 Original Bisquick® mix |
| 1/2 | cup water |
| 1/2 | cup shredded Colby-Monterey Jack cheese (2 oz), if desired |
Serve with...
Bacon and Honey-Mustard Coleslaw
Total Time:
30 min
| 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. | Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted. |
| In step 3, cook uncovered 12 minutes. |
|
| Make an equally delicious and quick meal by substituting ground turkey breast for the ground beef. |
|
| For 7 grams of fat and 340 calories per serving, use 3/4 pound extra-lean (at least 90%) ground beef and 1 1/2 cups Bisquick Heart Smart® mix. |
|
| Complete this easy meal with a salad of sliced oranges, sliced avocado and red onion rings drizzled with your favorite vinaigrette dressing. |
Nutrition Information:
410 ( 120); 13g ( 4 1/2g, 1 1/2g); 45mg; 1400mg; 50g ( 6g, 7g); 22g 15%; 6%; 8%; 25% 2 1/2 ; 1 ; 0 ; 2 ; 1 3