Skillet Chili Beef with Corn Biscuits
This easy chili and cornbread dumpling meal in a skillet is sure to satisfy your hungry family. This dish is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
1 1/2 pounds ground beef round
2 (14.5-ounce) cans chili-seasoned diced tomatoes, undrained
1 (11-ounce) can Mexican-style corn, undrained
1 (6.5 to 8.5-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 fresh cilantro leaves for sprinkling
- 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.
- 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.
- 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).
- Garnish with a sprinkling of cilantro.
Makes 6 servings.
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 The Beef Checkoff.