Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups Bisquick Heart Smart® mix
  • 3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
  • 1/4 cup water
  • 1 egg
  • 2 cups cut-up cooked chicken
  • 1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (11 oz) whole kernel corn, drained
  • 1 teaspoon ground cumin
  • 1 ripe avocado, pitted, peeled and chopped
  • Reduced-fat sour cream, if desired
  • Lime wedges, if desired

Instruction

  • Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
  • In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
  • 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).
  • 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.