This deliciously easy chili and 'cornbread dumpling' meal in a skillet is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Skillet Chili Beef with Corn Biscuits

1 1/2 pounds ground beef round
2 (14 1/2-ounce) cans chili-seasoned diced tomatoes, undrained
1 (11-ounce) can Mexican-style corn, undrained
1 (6 1/2 to 8 1/2-ounce) package corn muffin and bread mix
1/2 cup instant mashed potato flakes
1/2 cup plus 2 tablespoons milk
3/4 cup shredded cheddar cheese
Chopped cilantro

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Add tomatoes, corn and 1 tablespoon corn muffin mix; bring to boil, stirring frequently. Reduce heat to medium-low; simmer 5 to 10 minutes, stirring occasionally.
2. Meanwhile combine remaining corn muffin mix, potato flakes and 1/2 cup milk in medium bowl. Stir until blended, adding enough of remaining milk until batter is just stiff enough to hold its shape. Stir in cheese.
3. Drop batter in 12 mounds on top of simmering beef mixture. Cover skillet and continue cooking over medium-low heat 15 to 20 minutes or until biscuits are done (the tops will appear dry).
4. Garnish with cilantro.

Makes 6 servings.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/6 of recipe): 527 calories; 25 g fat (11 g saturated fat; 10 g monounsaturated fat); 105 mg cholesterol; 1544 mg sodium; 45 g carbohydrate; 3.9 g fiber; 33 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.1 mg iron; 21.4 mcg selenium; 6.0 mg zinc.

Recipe and photograph provided courtesy of Beef It's Whats For Dinner.