About Me

My photo
Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, June 9, 2011

Barbecue Beef Cheese Melts

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.

From BettyCrocker.com
Reminder Recipe! One Year Ago: Taco Rice Bowls

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)

  1. 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.
  2. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.)
  3. 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.
  4. Spread beef mixture over baked bread base. Sprinkle evenly with cheese.
  5. Bake 4 to 5 minutes longer or until cheese is melted. Cut into squares.
Makes 8 servings

No comments: