Beef and Salsa Skillet

Name: Beef and Salsa Skillet
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams can tomato sauce; 2 teaspoons chili powder; 198 grams can Green Giant® Niblets® whole kernel corn, undrained; 454 grams lean (at least 80%) ground beef; 118 milliliters milk; 425 grams can Progresso® dark red kidney beans, undrained; 454 grams jar Old El Paso® Thick n Chunky salsa (2 cups); 355 milliliters Original Bisquick® mix

Beef and Salsa Skillet might be just the hor d'oeuvre you are searching for. This recipe serves 6. One portion of this dish contains approximately 26g of protein, 5g of fat, and a total of 265 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. A mixture of milk, chili powder, n chunky salsa, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

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.

Ingredients you will need

Chili Powder

Tomato Sauce

Beans

Salsa

Beef

Corn

Equipment you will use

Frying Pan

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.

Ingredients you will need

Baking Mix

Chili Powder

Dough

Beef

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Cheese

Equipment

Frying Pan

Bowl

Ingredients

Servings:

227grams

can tomato sauce 2teaspoons

chili powder 198grams

can Green Giant® Niblets® whole kernel corn, undrained 454grams

lean (at least 80%) ground beef 118milliliters

milk 425grams

can Progresso® dark red kidney beans, undrained 454grams

jar Old El Paso® Thick 'n Chunky salsa (2 cups)355milliliters

Original Bisquick® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.