Southwestern Skillet Bake

Sensational Southwest flavors and one pan make tonight's dinner easy on the cook!

Makes: 6 servings

1 pound lean (at least 80%) ground beef
1 jar (16 ounces) Old El Paso Thick 'n Chunky salsa
1 can (11 ounces) Green Giant whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup Original Bisquick mix
3 eggs

1. Heat oven to 400 degrees F. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot.

2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese.

3. Bake uncovered about 20 minutes or until golden brown and wooden pick inserted in topping comes out clean.

Nutrition Information: 1 Serving: Calories 455 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 12 g); Cholesterol 180 mg; Sodium 860 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 28 g

Percent Daily Value*: Vitamin A 22 %; Vitamin C 14 %; Calcium 22 %; Iron 18 % Exchanges: 2 Starch; 3 Medium-Fat Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet

Substitution:
Use Green Giant Mexicorn whole kernel corn with red and green peppers instead of plain corn to add even more of a Southwest twist to this skillet bake.

Did You Know...
An ovenproof skillet can be used in an oven without damaging the handle. If you're not sure the handle can withstand heat, wrap it with several layers of foil. Or in step 2, transfer the beef mixture to an ovenproof 9-inch square baking dish.

Substitution:
Don't have Cheddar cheese? Use the same amount of another cheese you have on hand.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved