Mexican Beef and Dumplings |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 dumplingsĀare a fun variation, and they can be stirred up in no time. Ingredients:
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 |
dumplings: |
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
2 teaspoons baking powder |
pinch salt |
1 cup milk |
Directions:
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.
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