Burrito Pot Pies

 

1 1/4

cups Bisquick Heart Smart® mix

3/4

cup shredded reduced-fat Cheddar cheese (3 oz)

1/4

cup water

1

egg

2

cups cut-up cooked chicken

1

jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel corn, drained

1

teaspoon ground cumin

1

ripe avocado, pitted, peeled and chopped

Reduced-fat sour cream, if desired

Lime wedges, if desired

• 1 Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
• 2 In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
• 3 In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
• 4 Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.