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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Recipe from Betty Crocker using leftover roast beef and Bisquick baking mix. I have not tried this, but it gets good reviews on so I am posting for safekeeping. Ingredients:
2 cups bisquick baking mix |
2/3 cup water |
2 tablespoons cilantro, chopped |
1 lb cooked beef, shredded (about 2 cups) |
1 (16 ounce) jar salsa (recipe calls for old el paso thick n chunky) |
1 (11 ounce) can whole kernel corn, drained (mexicorn with red and green peppers) |
1 cup colby-monterey jack cheese, shredded |
sour cream, if desired |
Directions:
1. Heat oven to 450°F Grease 9x13-inch pan. In medium bowl, mix Bisquick mix, water and cilantro until soft dough forms. Spread in bottom of pan.
2. In large bowl, mix beef, salsa and corn. Spoon beef mixture over dough.
3. Bake uncovered, 22 to 28 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with sour cream.
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