Leftover roast beef? Turn it into a tasty dinner bake.
cups Original Bisquick™ mix
tablespoons chopped fresh cilantro
pound cooked beef, shredded (about 2 cups)
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
cup shredded Colby-Monterey Jack cheese blend
Sour Cream, if desired
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.
In large bowl, mix beef, salsa and corn. Spoon beef mixture over dough.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.