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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Beef and Salsa Skillet Recipe

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This recipe for Beef and Salsa Skillet is from The McCollum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean (at least 80%) ground beef
1 jar (16 oz) 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 milk**
1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired
Directions:
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 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.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
**The past few times I've made this, I have bought canned biscuits (like Grands), baked them ahead, and placed them onto the beef mixture the last few minutes of cooking.

 

 

 

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