Beef and Salsa Skillet Recipe

Name: Beef and Salsa Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 lb (500 g) lean ground beef; 1 jar 2 cups Old El Paso™ Thick N’ Chunky™ Salsa; 1 can (540 mL) dark red kidney beans, undrained; 1 can (341 mL) whole kernel corn, undrained; 1 cup tomato sauce; 2 teaspoons chili powder; 1 1/2 cups Original Bisquick™ mix; 1/2 cup milk; 1/2 cup shredded Colby-Monterey Jack cheese, if desired

Ingredients

1 lb (500 g) lean ground beef
1 jar 2 cups Old El Paso™ Thick N’ Chunky™ Salsa
1 can (540 mL) dark red kidney beans, undrained
1 can (341 mL) whole kernel corn, undrained
1 cup tomato sauce
2 teaspoons chili powder
1 1/2 cups Original Bisquick™ mix
1/2 cup milk
1/2 cup shredded Colby-Monterey Jack cheese, if desired

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 6 servings

Instructions

In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
In medium bowl, stir Bisquick™ mix, remaining 1 teaspoon chili powder and the milk until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.
Cover; cook about 20 minutes or until dumplings are light and fluffy inside. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

Dinner