| 2 | cups Original Bisquick® mix |
| 2/3 | cup water |
| 2 | tablespoons chopped fresh cilantro |
| 1 | pound cooked beef, shredded (about 2 cups) |
| 1 | jar (16 oz) Old El Paso® Thick n' Chunky salsa |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| 1 | cup shredded Colby-Monterey Jack cheese blend |
| Sour Cream, if desired |
Serve with...
Jicama-Citrus Salad
Total Time:
25 min
| 1. | Heat oven to 450° F. Grease 9x13-inch pan. In medium bowl, mix Bisquick mix, water and cilantro until soft dough forms. Spread in bottom of pan. |
| 2. | In large bowl, mix beef, salsa and corn. Spoon beef mixture over dough. |
| 3. | Bake uncovered, 22 to 28 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with sour cream. |
|
| No fresh cilantro? Use 2 teaspoons dried cilantro or skip it altogether for an All-American tasty bake. |
Nutrition Information:
410 ( 210); 23g ( 10g, 2g); 55mg; 1030mg; 31g ( 1g, 5g); 19g 10%; 0%; 15%; 15% 2 ; 0 ; 0 ; 2 ; 2 1/2 2