Fiesta Style Sloppy Joes
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
biscuit baking mix (bisquick)
flaky, refrigerated |
*
|
| 1 | pound |
ground beef
|
|
| 1 | small |
onions
chopped |
|
| 11 | Ounces |
mexicorn
|
* |
| 1 | can |
tomato soup
condensed |
|
| ¼ | cup |
water
|
|
| 1 ¼ | Teaspoons |
chili powder
|
*
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
biscuit baking mix (bisquick)
flaky, refrigerated |
*
|
| 453.6 | g |
ground beef
|
|
| 1 | small |
onions
chopped |
|
| 11 | Ounces |
mexicorn
|
* |
| 1 | can |
tomato soup
condensed |
|
| 59 | ml |
water
|
|
| 1.3 | Teaspoons |
chili powder
|
*
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
Heat oven to 375℉ (190℃).
Bake biscuits as directed on can.
Meanwhile, in large skillet brown ground beef, bell pepper and onion, drain.
Stir in remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer 10 minutes or until thoroughly heated.
To serve, split warm biscuits, place 2 halves on each plate.
Spoon hot beef mixture over biscuit halves.
