Monday, May 5, 2008

Mexicalli Casserole with Grande Biscuits

8 ounce extra lean ground sirloin beef or turkey breast
1/2 cups chopped onion
2 cups shredded cabbage
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup chunky salsa (mild, med. Or hot)
3/4 cup Bisquick Heart Smart Baking Mix
1 tsp. Dried parsley flakes
1/4 cup water
2 Tbsp. No Fat Sour Cream
1/2 cup shredded reduced fat cheddar cheese

Preheat oven to 400 degrees. Spray an 8 by 8 inch baking dish with olive oil cooking spray. In a large skillet sprayed with olive oil cooking spray, brown meat and onion. Stir in cabbage. Continue cooking for 5 minutes, stirring often. Add tomato soup and 1/2 cup salsa. Mix well to combine. Spread mixture into prepared baking dish. In a medium bowl, combine baking mix and parsley flakes. Add water, sour cream, and remaining 1/2 cup salsa. Mix well to combine. Fold in Cheddar cheese. Drop by large spoon to form 4 biscuits over meat mixture. Bake for 25 to 30 minutes or until biscuits are firm. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

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