Cowboy Casserole with Corn Dumplings
This hearty chuckwagon fare will satisfy hungry cowpokes.
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, finely minced
2 pounds lean ground beef
2 tablespoons chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 (28-ounce) can tomatoes, drained and chopped
1 (7-ounce) can diced green chiles
1/4 teaspoon coarse salt
1/8 teaspoon fresh ground pepper
2 large eggs
1/3 cup sour cream
1 (8.5-ounce) package corn muffin mix
1 cup loose-pack frozen or fresh corn kernels
- Heat oil in a large skillet over high heat. Add onion and garlic; sauté until translucent. Add ground beef and cook, stirring to break into chunks, until well browned. Drain any excess fat. Sprinkle chili powder, oregano and cumin evenly over meat mixture. Cook, stirring, 30 seconds longer. Stir in tomatoes and green chiles. Season to taste with salt and pepper.
- Transfer mixture to a 13x9x2-inch baking dish and sprinkle with cheddar cheese.
- Preheat oven to 375°F (190°C).
- For Corn Dumplings: In a bowl, beat eggs and sour cream with an electric mixer just until blended. Add muffin mix and stir just until moistened. Fold in corn. Drop mixture by rounded spoonfuls over casserole, spacing evenly.
- Bake 30 to 35 minutes, or until dumplings begin to brown and sauce is bubbling. Remove from oven and let stand about 10 minutes before serving.
Makes 8 servings.