Beef and Salsa Skillet

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Beef and Salsa Skillet

1 lb lean (at least 80%) ground beef
1 jar (16 oz) Thick 'n Chunky salsa (2 cups)
1 can (15 oz) dark red kidney beans, undrained
1 can (7 oz) whole kernel corn, undrained
1 can (8 oz) tomato sauce
2 teaspoons chili powder
1 1/2 cups Bisquick mix
1/2 cup water
1/2 cup shredded Colby-Monterey Jack cheese (2 oz), if desired

  1. 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. Heat to boiling; reduce heat to low.

  2. In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the water until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture.

  3. Cook uncovered 10 minutes. Cover; cook 8 minutes longer. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.