Skillet Dinner

On
Sunday, I was having a hard time thinking of something to make for dinner.
 I forgot to take some meat out of the freezer to thaw, and when that
happens my go-to is ground beef.  
Side
note, we order beef in bulk from a butcher, so we always have lots of ground.
 
I
had no idea what I was going to be making, but this is what I came up with.
 It turned out awesome and only took about 15-20 to put together. The oven
did the rest!
Ingredients:
1
red pepper chopped
1
onion chopped
2
celery stocks chopped
2
garlic minced 
1
lbs ground beef
1
can kidney beans
1
jar of pasta sauce
1
cup Bisquick
1/2
cup milk
1
egg
1/2
cup mozzarella cheese 
Olive
oil
Directions:
Preheat
the oven to 350.
Using
a cast-iron skillet (or anything that can go from stove-top to oven) cook up
the pepper, onion, celery and garlic for about 5 minutes).  Put into a
bowl and save it for later.  Now cook the beef.  Once the beef is
cooked, add the bowl of peppers, onion, celery and garlic back in to the pan
with the cooked beef.  Add the kidney beans and pasta sauce and give it a
good stir (Dan helped with this).
Mix
the Bisquick, milk and egg together separately.  Once mixed, fold in the mozzarella.
Pour
the Bisquick mixture over the beef/veggies and add a drizzle of olive oil to
the top. 
Bake
in the oven for about 25-30 minutes until the Bisquick is fully cooked.
I doubled up the Bisquick when I had made this but we found it to be a little too much.  The recipe above is half of what I did.  It was still very good.
I think this would work well as a more Mexican dish.
 The next time I make this I’m planning on using salsa instead of pasta
sauce, add corn and doing a corn bread on top!  I can’t wait.

Enjoy! 

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