| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
c |
Chopped onion |
| 1 |
|
Clove garlic; crushed |
| 1 |
cn |
(16 oz.) stewed tomatoes |
| 1 |
|
Jar; (8 oz.) mild taco sauce |
| 1 |
cn |
(4 oz.) chopped green chilies; drained, if desired |
| 5 |
ts |
Instant or 5 cubes beef bouillon |
| 2 |
tb |
Flour |
| 1/3 |
c |
Water |
| 2 |
c |
Bisquick baking mix |
| 3 |
tb |
Yellow cornmeal |
| 2/3 |
c |
Milk |
INSTRUCTIONS
Step 1: Cook and stir beef, onion and garlic in 10 inch skillet until beef
is brown; drain. Stir in tomatoes, sauce, chilies and bouillon; cook until
bouillon is dissolved.
Step 2: Mix flour and water; stir into beef mixture. Heat to boiling,
stirring constantly. Boil and stir for 1 minute. Pour into baking dish,
9x13 inch.
Step 3: Mix baking mix, 2 tablespoon of the cornmeal and the milk until
soft dough forms; beat vigorously until stiff, 30 seconds.
Step 4: Drop by tablespoons onto beef mixture; sprinkle with remaining
cornmeal.
Step 5: Bake uncovered until biscuits are golden brown about 20 minutes at
375 degrees.
Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens
Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 05,
1998
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