Beef Taco Bake

Leftover roast beef? Turn it into a tasty dinner bake.

  • Prep Time 5 min
  • Total Time 35 min
  • Servings 8

Ingredients

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™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
cup shredded Colby-Monterey Jack cheese blend
Sour Cream, if desired

  • 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.

Expert Tips

No fresh cilantro? Use 2 teaspoons dried cilantro or skip it altogether for an All-American tasty bake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
2g
2%
),
Cholesterol
55mg
55%;
Sodium
1030mg
1030%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
15%;
Iron
15%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.