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SKILLET TOMATO MAC WITH CHEESE BISCUITS

 

Betty Crocker Ultimate Bisquick Cookbook
No ovenproof skillet? Cook the beef mixture in a 10-inch skillet and pour it into a 2-quart casserole. Spoon the Bisquick mixture on top and bake.
Prep Time: 15 Minutes
Start To Finish: 45 Minutes
5 Servings



Ingredients

• 1/2 cup Original Bisquick mix
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder, if desired
• 1/4 cup water
• 1 egg
• 1 lb lean (at least 80%) ground beef
• 2 cups tomato pasta sauce
• 3/4 cup water
• 1 cup uncooked elbow macaroni (4oz)


Directions
1.
Heat oven to 375°F. In small bowl, stir Bisquick mix, cheese, garlic powder, 1/4 cup water and the egg with wire whisk or fork until blended; set aside.

2. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick mixture around edge of mixture in skillet, leaving center open.

3. Bake uncovered 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired.

High Altitude (3500-6500 ft): Increase water for beef mixture to 1 cup. Bake 22 to 27 minutes.

Nutrition
1 SERVING: Calories 470 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g); Cholesterol 110mg; Sodium 840mg; Total Carbohydrate 46g (Dietary Fiber 3g: Sugars 10g); Protein 27g
% DAILY VALUE: Vitamin A 10%; Vitamin C 8%; Calcium 15%; Iron 20%
EXCHANGES: 2 Starch, 1 Other Carbohydrate, 3 Medium-Fat Meat, 1/2 Fat
CARBOHYDRATE CHOICES: 3

 

 

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