Upside Down Mexican Sloppy Joes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My family is fond of many recipes that feature Bisquick Baking Mix for their ease of preparation. Now combine that with the fact we're nuts about Mexican food, this was right up our alley. This recipe came from a little paperback cookbook called A Taste of Mexico. It's a little gem that is filled with recipes contributed by high school Homemaking teachers from all over California. Let me know what you think. My family really enjoys this one. Ingredients:
1 cup bisquick baking mix |
1/2 cup yellow cornmeal |
1/2 cup milk |
7 ounces whole kernel corn, drained |
1 lb ground beef |
1/2 cup scallion, sliced with tops |
1/2 cup green bell pepper, chopped |
1/2 cup water |
3 tablespoons green chilies, diced |
8 ounces taco sauce |
8 ounces tomato sauce |
8 ounces picante sauce, mild |
Directions:
1. Prepare corn dough: mix Bisquick, cornmeal and milk together until dough forms.
2. Stir in drained corn; set aside.
3. Meanwhile, prepare filling by browning ground beef with onion in a 10 inch skillet; drain fat.
4. Stir in remaining ingredients.
5. Cover and heat to boiling over medium-low heat.
6. Drop corn dough by heaping spoonfuls onto boiling beef mixture.
7. Cook, uncovered, 10 minutes.
8. Cover and cook 10 minutes longer.
9. Serve hot.
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