Beef Cake with Vegetables

Meat

tablespoon olive oil

lb beef flank steak, cut into 1-inch cubes

1/2

large onion, finely chopped

clove garlic, finely chopped

large plum (Roma) tomatoes, seeded, chopped ( 3 1/4 cups)

large poblano chile, roasted, seeded, cut into strips

jalapeno or campana (Scotch bonnet) chile, finely chopped

can (4.5 oz) chopped green chiles, drained

jar (4.5 oz) sliced mushrooms, drained

teaspoon salt

1/4

teaspoon freshly ground black pepper

cups Original Bisquick™ Mix

1 1/2

cups water

whole eggs

1/4

teaspoon salt, if desired

1/4

teaspoon garlic salt, if desired

1/4

teaspoon freshly ground black pepper, if desired

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1

Heat oven to 350°F.
2

In 12-inch skillet, heat oil over medium high heat. Add steak; cook until brown on all sides. Add onion, garlic, tomatoes, poblano chile, jalapeno chile, green chiles, mushrooms, 1 teaspoon salt and 1/4 teaspoon pepper. Cook over medium-high heat 3 minutes, stirring occasionally .
3

Place ingredients in ungreased 13x 9-inch (3-quart) glass baking dish.
4

In medium bowl, mix all topping ingredients until blended. Pour over meat mixture in baking dish.
5

Bake uncovered for 45 to 55 minutes or until golden brown. Serve warm.