Beef and Salsa Skillet

By PineyCook

Ingredients

• 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 milk
• 1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired

Preparation

Step 1

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

3. Cover; cook about 20 minutes or until dumplings are light and fluffy inside. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.