PREP: 15 min; BAKE: 25 min
Vary the flavors in this stew by using different types of diced tomatoes
and frozen vegetables. If you’re using Italian-style tomatoes, add 1/2
teaspoon dried basil with the baking mix.
1 pound ground beef
3 cups water
1 can (28 ounces) diced tomatoes (any variety), undrained
1 can (6 ounces) tomato paste
1 bag (16 ounces) frozen vegetables
2 1/4 cups Original Bisquick®
2/3 cup milk
1. Heat oven to 425°. Cook beef in ovenproof Dutch oven over
medium heat, stirring occasionally, until brown; drain. Stir
in water, tomatoes, tomato paste and vegetables. Heat to full
boil, stirring occasionally; remove from heat.
2. Stir Bisquick and milk until soft dough forms. Drop by 6
spoonfuls onto beef mixture.
3. Bake uncovered 20 to 25 minutes or until biscuits are
golden brown and stew is bubbly.
Makes 6 servings
Nutritional Info per 1 Serving: 410 calories (160 calories from fat);
18 g fat (6 g saturated); 45 mg cholesterol; 1130 mg sodium;
44 g carbohydrate (5 g dietary fiber); 22 g protein.
High Altitude (3500-6500 ft): Heat oven to 450°.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.