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Mexican Beef and Dumplings

Mexican Beef and Dumplings
"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.
8 ServingsPrep: 10 min. Cook: 30 min.

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
© Taste of Home 2013

2 of 2

Mexican Beef and Dumplings (continued)

Directions (continued)

  • simmering.) Yield: 8 servings.
Nutrition 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.
© Taste of Home 2013