lb lean (at least 80%) ground beef
1    jar (16 oz) Old El Paso® Thick ‘n Chunky salsa (2 cups)
1    can (15 oz) Progresso® dark red kidney beans, undrained
1    can (7 oz) Green Giant® Niblets® whole kernel corn, undrained
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
Total Time: 30 min

1.    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.
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 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

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