1 tablespoon butter
1 lb bulk chorizo sausage
1/4 cup Gold Medal™ all-purpose flour
3 cups milk
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
4 oz Kraft™ Velveeta™ original cheese, cubed
1 1/2 cups shredded Cheddar cheese (6 oz)
Jalapeño Biscuits:
2 1/4 cups Original Bisquick™ mix
1 medium jalapeño chile, seeded and finely chopped (3 tablespoons)
2/3 cup milk
2 tablespoons butter, melted
Heat oven to 400°F. In ovenproof 12-inch skillet, heat 1 tablespoon butter over medium-high heat. Add chorizo; cook 7 to 8 minutes, stirring frequently, until no longer pink. Sprinkle with flour; cook and stir 1 to 2 minutes. Stir in 3 cups milk, the tomatoes and green chiles. Heat to simmering; simmer 2 to 3 minutes or until slightly thickened. Add Kraft™ Velveeta™ cheese; stir until melted. Remove from heat; stir in shredded Cheddar cheese. In medium bowl, mix Bisquick™ mix and jalapeño chiles. Add 2/3 cup milk and 2 tablespoons melted butter; stir until just combined. Drop biscuit dough into 10 biscuits on top of gravy in skillet. Bake 18 to 22 minutes or until biscuits are golden brown and cooked through.