55 minutes start to finish.

1 lb. ground beef
1 med. onion, chopped
3 tbsp. catsup
2 tbsp. prepared mustard
1 can (10 3/4 oz.) condensed chicken gumbo soup
3 c. Bisquick baking mix
2/3 c. milk
2 tbsp. butter, softened
2 eggs

Cook and stir beef and onion; drain. Stir in catsup, mustard and soup. Heat to boiling; reduce heat. Simmer 5 minutes. Heat oven to 375 degrees. Generously grease 12 cup bundt cake pan.

Mix remaining ingredients; beat 30 seconds. Spread 2 cups batter in bottom and 2 inches up side and center of pan. Spoon beef mixture onto center of batter. Drop remaining batter by teaspoonfuls 1/2 inch apart onto beef mixture. Bake until light brown and firm, 25 minutes. Invert on heatproof serving plate. 6 servings.

High Altitude: Heat oven to 400 degrees.