Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein and a good source of iron. Southwestern Beef Shortcakes 25 minutes Ingredients: 1 package (about 2 pounds) sliced fully-cooked barbecue beef 1 can (11 ounces) Mexican-style corn, drained 1 can (2-1/4 ounces) sliced ripe olives, drained 6 large pre-baked biscuits (4 to 5-inch diameter), warmed 1/2 cup reduced fat shredded Cheddar cheese 1/3 cup reduced fat dairy sour cream Instructions: 1. Place barbecue beef in large saucepan; heat over medium heat 6 to 8 minutes or until hot, stirring occasionally. Stir in corn and olives; heat through. 2. Split biscuits; spoon beef mixture over biscuits. Sprinkle with cheese; top with sour cream. Makes 6 servings. Nutrition information per serving: 415 calories; 17 g fat (6 g saturated fat; 1 g monounsaturated fat); 36 mg cholesterol; 1468 mg sodium; 48 g carbohydrate; 2.1 g fiber; 19 g protein; 0 mg niacin; 0 mg vitamin B6; 0 mcg vitamin B12; 3.2 mg iron; 0.1 mcg selenium; 0 mg zinc. View more recipes that are Quick & Easy.

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