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Beef Taco Bake

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Beef Taco Bake
  • Prep 5 min
  • Total 35 min
  • Servings 8
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Leftover roast beef? Turn it into a tasty dinner bake.
Updated Mar 4, 2012

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) whole kernel corn with red and green peppers, drained
  • 1 cup shredded Colby-Monterey Jack cheese blend
  • Sour Cream, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    No fresh cilantro? Use 2 teaspoons dried cilantro or skip it altogether for an All-American tasty bake.

Nutrition

410 Calories, 23g Total Fat, 19g Protein, 31g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
10g
49%
Trans Fat
2g
Cholesterol
55mg
18%
Sodium
1030mg
43%
Potassium
190mg
5%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
5g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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