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Beef and Salsa Skillet: Submitted by: DWM | Date Added: 11 Sep 2011
Listed in: Mexican Dishes

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups) or your favorite salsa.
1 can (15 oz) dark red kidney beans, undrained
1 can (7 oz) Whole kernel corn, undrained or frozen corn
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 1/2 cups Original Bisquick® mix
1/2 cup water
1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired
1/2 cup chopped onion

Cooking Instructions

1. In 12-inch skillet, cook beef and onions (optional) 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. In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.

3. Cook uncovered 20 minutes. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

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Beef and Salsa Skillet
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