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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I got the idea for this recipe from Betty Crocker, but theirs called for some ingredients that I am allergic to, so I had to improvise. Hope you like it as much as my son did. Some of the ingredients sound strange, but they work. Ingredients:
1/2 lb ground beef |
1/2 lb jimmy dean maple sausage |
1 (16 ounce) can tomato sauce |
1 (11 ounce) can whole kernel corn, drained |
1 1/2 cups grated cheddar cheese or 1 1/2 cups colby-monterey jack cheese |
2 tablespoons grape jelly |
1 (1 1/8 ounce) packet fajita seasoning mix |
1/2 cup chopped bell pepper (any color, i used orange) |
1/2 cup chopped red onion |
2 tablespoons brown sugar |
1 teaspoon chopped garlic |
1 cup bisquick baking mix |
3 eggs |
Directions:
1. Heat oven to 400°F Saute onions, bell peppers and garlic in a 10 in ovenproof skillet (or you can use a 1 1/2 qt cassarole dish) over medium heat.
2. Drain and set aside.
3. Brown beef and sausage and drain.
4. Mix meat mixture, onion mixture, corn, jelly, brown sugar, fajita seasoning and tomato sauce and heat over medium heat until hot.
5. Reserve 2 tbls cheese.
6. Stir Bisquick, eggs and remaining cheese in medium bowl until blended.
7. Spoon batter around edge of beef mixture, leaving center uncovered.
8. Sprinkle with the reserved cheese.
9. Bake uncovered about 20 minutes or until golden brown and toothpick inserted into bread comes out clean.
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