Ingredients Jump to Instructions ↓

  1. 1 1/4 cups Bisquick Heart Smart® mix

  2. 3/4 cup shredded reduced-fat Cheddar cheese (3 oz)

  3. 1/4 cup water

  4. 1 egg

  5. 2 cups cut-up cooked chicken

  6. 1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

  7. 1 can (15 oz) Progresso® black beans, drained, rinsed

  8. 1 can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel corn, drained

  9. 1 teaspoon ground cumin

  10. 1 ripe avocado, pitted, peeled and chopped

  11. Reduced-fat sour cream, if desired

  12. Lime wedges, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.

  2. In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.

  3. In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).

  4. Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.


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