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Mexican Beef and Dumplings Recipe

"My husband and I love this spicy ground beef concoction seasoned with chili powder," shares Sue Gronholz of Beaver Dam, Wisconsin. "The cornmeal dumplings—are a fun variation, and they can be stirred up in no time.

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Mexican Beef and Dumplings Recipe

Prep: 10 min. Cook: 30 min.

Yield: 8 Servings

10 30 40

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) tomato sauce
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon chili powder
1-1/2 teaspoons salt
DUMPLINGS:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
Pinch salt
1 cup milk

Directions

In a Dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Cover and simmer for 15 minutes.
For the dumplings, combine the flour, cornmeal, baking powder and salt; stir in milk just until combined. Drop into eight mounds onto boiling mixture. Reduce heat; cover and simmer for 12-15 minutes or until the dumplings test done. (Do not lift the cover while simmering.) Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 431 calories, 16 g fat (6 g saturated fat), 79 mg cholesterol, 1,095 mg sodium, 40 g carbohydrate, 5 g fiber, 29 g protein.

Originally published as Mexican Beef and Dumplings in Quick Cooking March/April 1998, p55