beef and salsa skillet recipe

Cook and serve dinner from one skillet! You'll only have one pan to wash after you've devoured this tasty Mexican dinner.

Prep Time: 15 min

Total Time: 35 min

Makes: 6 servings

1	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

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.
High Altitude (3500-6500 ft): In step 3, cook uncovered 12 minutes.