I will admit up front that I wasn't the biggest fan of this recipe - but it definitely has potential to be a lot better. I really liked the roast beef mixture on top but the bread mixture on the bottom was too thick for my liking. It was almost like eating an American version of a Navajo Taco - and I have never been a fan of those. For my taste buds I would prefer a more thin and crispy crust. In fact, next time I make this I will either make this into a pizza or use a pre-refrigerated pizza crust to line the bottom of my pan. The picture and recipe are courtesy of BettyCrocker.com and can be found here.
BARBECUE BEEF CHEESE MELTS
2 cups Original Bisquick® mix
1/2 teaspoon ground mustard 1 cup milk
1 egg, beaten
1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 cup barbecue sauce
3/4 lb cooked roast beef (from deli), chopped
2 cups shredded Cheddar cheese (8 oz)
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, stir Bisquick mix, mustard, milk and egg until mixed. Pour and spread in pan.
- Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot.
- Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
- Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.
Makes 8 servings
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