Beef And Salsa Skillet Recipe

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) 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

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

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.

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