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Recipe

Beef and Salsa Skillet

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

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( 77 Ratings)

77 Ratings

5 Stars 45%

4 Stars 29%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 26 )

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PREP TIME 15 Min
TOTAL TIME 35 Min
SERVINGS 6

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

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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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 410

(Calories from Fat 120),

Total Fat 13g

(Saturated Fat 4 1/2g,
Trans Fat 1 1/2g),

Cholesterol 45mg;
Sodium 1400mg;
Total Carbohydrate 50g

(Dietary Fiber 6g,
Sugars 7g),

Protein 22g;

Percent 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 26 Reviews View All

Posted 4/8/2012 3:26:14 PM REPORT ABUSE Eaty-Ma3 said:

Rating:

I thought this recipe was different with the Bisquick up top, and I didn't have problem with the dough- making about 6 spoonfuls. I would recommend not using just straight salsa, too salty. Maybe add 50/50 mix of salsa and Rotel. Watch the sodium- Heart disease is a killer!

This reply was: Helpful Inspiring

Posted 1/10/2011 9:10:03 PM REPORT ABUSE S4a2RaH0 said:

Rating:

I agree with others about the dough not cooking right. I made the bisquits smaller and cooked them longer, but still too doughy. Instead we put them in a taco shell, very deicious.

This reply was: Helpful Inspiring

Posted 8/4/2010 5:21:49 PM REPORT ABUSE Jan_61 said:

Rating:

We love Mexican food so this recipe caught my eye. My husband is very good about letting me know if a new dish is good or not and whether it should be brought back again. He really liked this one! I made it according to recipe (did use some pretty spicy salsa to kick it up a bunch) and I didn't have any problem with the biscuits being too doughy. However, as I was watching it cook I did wonder if my skillet lid having a steam vent in it to let out some of the moisture was what was helping the biscuits cook. Anyway, this is recipe going to become a staple in my kitchen. Without the biscuits and a little more tweaking it could be a super chili recipe for this winter.

This reply was: Helpful Inspiring