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Cook'n with Betty Crocker 
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Quick Beef and Salsa Skillet |
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Serves: 6 Print this Recipe3/4 pound diet-lean or extra-lean ground beef 1 (16-ounce) jar thick-and-chunky salsa 1 (15-ounce) can kidney beans, undrained 1 (9-ounce) can whole kernel corn, undrained 1 (8-ounce) can tomato sauce 2 teaspoons chili powder 1 1/2 cups Reduced-Fat Bisquick® 1/2 cup water 1/3 cup shredded reduced-fat Monterey Jack-Colby cheese (2 ounces), if desired 1. Cook beef in 12-inch skillet 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. 2. Stir Bisquick, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop by 6 spoonfuls onto simmering beef mixture. 3. Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted. HIGH ALTITUDE (3500 to 6500 feet): Cook uncovered 12 minutes in step 3. NUTRITION FACTS: 1 Serving:; Calories 355 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 35mg; Sodium 1070mg; Carbohydrate 51g (Dietary Fiber 8g); Protein 23g % DAILY VALUE:; Vitamin A 12%; Vitamin C 20%; Calcium 8%; Iron 32% DIET EXCHANGES:; 3 Starch; 2 Lean Meat; 1 Vegetable BETTY'S TIP: Make an equally delicious and quick meal by substituting ground turkey breast for the ground beef. From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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