Mexican Beef and Dumplings Recipe

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"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.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 8 servings


  • 2 pounds ground beef
  • 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
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • Pinch salt
  • 1 cup milk

Nutritional Facts

1 cup: 431 calories, 16g fat (6g saturated fat), 79mg cholesterol, 1095mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 29g protein.


  1. 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.
  2. 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.
Originally published as Mexican Beef and Dumplings in Quick Cooking March/April 1998, p55

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