#1,110: Beef Taco Bake

I haven't made something like this for my family in quite a while and I think that's why they enjoyed it so much.  This recipe make a 9x13 pan and we ate almost the entire thing for dinner (family of 5).  It was really, really good.  I will definitely be making this again for my crew!

2 cups Original Bisquick mix 
2/3 cup water
2 tablespoons chopped fresh cilantro
1 pound cooked beef, shredded (about 2 cups)  (I used 1 lb taco meat)                     
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa        
1 can (11 oz) whole kernel corn with red and green peppers, drained              
1 cup shredded Colby-Monterey Jack cheese blend          
Sour Cream, if desired   

Heat oven to 450° F. Grease 9x13-inch pan. In medium bowl, mix Bisquick mix, water and cilantro until soft dough forms. Spread in bottom of pan.

In large bowl, mix beef, salsa and corn. Spoon beef mixture over dough. Bake uncovered, 22 to 28 minutes or until edges are golden brown and toothpick inserted in center comes out clean.  

Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with sour cream.