Southwestern Skillet Bake

Sensational Southwest flavors and one pan make tonight's dinner easy on the cook!

Yield: 6 servings

Ingredients

1 pound lean (at least 80%) ground beef
1 (16 ounce) jar Old El Paso Thick 'n Chunky salsa
1 (11 ounce) can Green Giant whole kernel corn, drained
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 cup Original Bisquick mix
3 eggs

Instructions

Heat oven to 400 degrees F.
Cook beef in a 10 inch ovenproof skillet over medium-high heat for 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 for about 20 minutes or until golden brown and a wooden pick inserted in topping comes out clean.

Notes

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 baking dish.

Substitution: Don't have Cheddar cheese? Use the same amount of another cheese you have on hand.

Nutrition

Per serving: Calories 455 (Calories from Fat 235 ); Total Fat 26g (Saturated Fat 12g); Cholesterol 180mg; Sodium 860mg; Total Carbohydrate 27g (Dietary Fiber 3g); Protein 28g

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.

Attribution

Recipe and photo used with permission from: Betty Crocker