Beef and Salsa Skillet

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

Photo by Laura A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lb lean ground beef

  • 1

    jar (16 oz) Old El Paso® Thick 'n Chunky salsa (2 cups)

  • 1

    can (15 oz) dark red kidney beans, undrained

  • 1

    can (7 oz) 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

Directions

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 water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture. 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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