Mexican Beef N Dumplings
|Ground beef||2 Pound|
|Chili powder||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Onion/2 tablespoons instant minced onion||1 Small, chopped|
|Canned tomato sauce with onion, celery, green pepper||16 Ounce (1 Can / 2 Cups)|
|Canned tomatoes||1 Pound, undrained (1 Can / 2 Cups)|
|Canned whole kernel corn||16 Ounce, drained (1 Can / 1 1/2 Cups)|
|Pancake mix||1 Cup (16 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
In 3-quart casserole, crumble ground beef.
Sprinkle with chili powder.
Cook uncovered, 5 minutes, stirring once.
Stir in salt, onion, tomato sauce, tomatoes and corn.
Cook covered, 5 minutes or until mixture boils.
Meanwhile, prepare Dumplings by combining pancake mix, cornmeal, water, oil and egg; mix until well combined.
When mixture boils, spoon dumplings on top of mixture.
Cook covered 7 to 8 minutes or until center dumpling is no longer doughy underneath.
Let it stand, covered, a couple minutes before serving.