Beef Taco Bake

Beef Taco Bake

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

Prep Time

05

Minutes

Total Time

35

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No fresh cilantro? Use 2 teaspoons dried cilantro or skip it altogether for an All-American tasty bake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 2g),
  • Cholesterol 55mg;
  • Sodium 1030mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 19g;
Percent Daily Value*:
    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.