Sensational Southwest flavors and one pan make tonight's dinner easy on the
1 pound lean (at least 80%) ground beef
1 (16 ounce) jar Old El Paso Thick 'n
1 (11 ounce) can Green Giant whole kernel corn, drained
cups (6 ounces) shredded Cheddar cheese
1 cup Original Bisquick mix
Heat oven to 400 degrees F. Cook beef in 10-inch ovenproof skillet over medium-high
heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and
corn; heat over medium-high heat until hot.
Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese
in medium bowl until blended. Spoon batter around edge of beef mixture, leaving
center uncovered. Sprinkle with reserved cheese.
Bake uncovered about 20 minutes or until golden brown and wooden pick inserted
in topping comes out clean.
Yield: 6 servings
Substitution: Use Green Giant Mexicorn whole kernel corn with red and green peppers
instead of plain corn to add even more of a Southwest twist to this skillet bake.
Did You Know...An ovenproof skillet can be used in an oven without damaging the
handle. If you're not sure the handle can withstand heat, wrap it with several
layers of foil. Or in step 2, transfer the beef mixture to an ovenproof 9-inch square
Substitution: Don't have Cheddar cheese? Use the same amount of another cheese
you have on hand.
Nutrition Information: 1 Serving: Calories 455 (Calories from Fat 235 );
Total Fat 26 g (Saturated Fat 12 g); Cholesterol 180 mg; Sodium 860 mg; Total Carbohydrate
27 g (Dietary Fiber 3 g); Protein 28 g
Percent Daily Value*: Vitamin A 22 %; Vitamin C 14 %; Calcium 22 %; Iron
18 % Exchanges: 2 Starch; 3 Medium-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet
Recipe and photo credit:
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