Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1/2
teaspoon chili powder
1/4
teaspoon ground cumin
1/4
teaspoon salt, if desired
1/8
teaspoon pepper
2
cups Original Bisquick™ mix
3
eggs, slightly beaten
1
cup milk
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
2
cans peeled whole green chiles, drained
Preparation
Heat oven to 350F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray.
In 10-inch skillet, cook beef, onion, chili powder, cumin, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
In medium bowl, mix Bisquick mix, eggs and milk with whisk until only tiny lumps remain. Pour half of the batter into baking dish. Sprinkle with 1 cup of the cheese. Spoon beef mixture evenly over cheese. Using paring knife, cut lengthwise slit down long edge of each chile; open and arrange flat on beef mixture, overlapping if necessary. Sprinkle with remaining 1 cup cheese. Pour remaining batter on top to cover.
Bake uncovered 25 to 35 minutes or until topping is light golden brown.
