Taco Beef Bake with Cheddar Biscuit Topping

Name: Taco Beef Bake with Cheddar Biscuit Topping
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 454 grams lean (at least 80%) ground beef; 158 milliliters milk; 237 milliliters Old El Paso® Thick n Chunky salsa; 113 grams cup shredded Cheddar cheese; 35 grams package Old El Paso® 40%-less-sodium taco seasoning mix; 473 milliliters Original Bisquick® mix

Taco Beef Bake with Cheddar Biscuit Topping might be just the main course you are searching for. One serving contains 269 calories, 24g of protein, and 12g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up cheddar cheese, mix, milk, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Oven

Stir taco seasoning mix, salsa and corn into beef.

Ingredients you will need

Taco Seasoning Mix

Salsa

Beef

Corn

Heat to boiling, stirring occasionally.

Pour into ungreased 8-inch square pan or 8-inch square (2-quart) glass baking dish.

Equipment you will use

Glass Baking Pan

Frying Pan

Meanwhile, in medium bowl, stir Bisquick mix, cheese and milk until soft dough forms.

Ingredients you will need

Baking Mix

Cheese

Dough

Milk

Equipment you will use

Bowl

Drop dough by 12 spoonfuls onto beef mixture.

Ingredients you will need

Dough

Beef

Bake uncovered 20 to 25 minutes or until topping is golden brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

Green Giant® Valley Fresh Niblets® frozen corn 454grams

lean (at least 80%) ground beef 158milliliters

milk 237milliliters

Old El Paso® Thick 'n Chunky salsa 113grams

cup shredded Cheddar cheese 35grams

package Old El Paso® 40%-less-sodium taco seasoning mix 473milliliters

Original Bisquick® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.