| 1 | teaspoon vegetable oil |
| 1/2 | cup chopped onion |
| 1 | pound cooked beef, cubed |
| 1 | to 2 tablespoons chili powder |
| 1 | tablespoon Original Bisquick® mix |
| 3 | tablespoons water |
| 1 | can (28 oz) diced tomatoes, undrained |
| 1 | can (7 oz) Old El Paso® chopped green chiles, drained |
| 3/4 | cup Original Bisquick® mix |
| 3/4 | cup yellow cornmeal |
| 2/3 | cup milk |
| 1 | egg |
| Red bell pepper rings, if desired |
Serve with...
Rio Grande Melon Salad
Total Time:
10 min
| 1. | Heat oven to 350° F. In 10-inch skillet, heat oil. Add onion; cook, stirring constantly, about 2 minutes or until tender. Stir in beef. In small bowl, mix chili powder, 1 tablespoon Bisquick mix and the water; stir into beef mixture. Stir in tomatoes and chilies; heat to boiling, stirring frequently. |
| 2. | Pour beef mixture into ungreased 2-quart casserole. Stir 3/4 cup Bisquick mix, the cornmeal, milk and egg until well blended. Spoon over beef mixture. Top with bell pepper rings. |
| 3. | Bake uncovered 35 to 40 minutes or until golden brown. |
|
| Like lots of flavor kick? Look for and use tomatoes with extra seasonings. |
Nutrition Information:
270 ( 60); 7g ( 2g, 1/2g); 80mg; 440mg; 28g ( 2g, 5g); 25g 10%; 15%; 8%; 25% 1 1/2 ; 0 ; 1 ; 2 1/2 2