SKILLET CHILI BEEF WITH CORN BISCUITS
Marilyn Blankschien, WI
Total preparation and cooking time: 35 minutes ยท Makes 6 servings
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1-1/2
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pounds ground beef round
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2
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cans (14-1/2 ounces each) chili-seasoned diced tomatoes, undrained
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1
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can (11 ounces) Mexican-style corn, undrained
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1
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package (6-1/2 to 8-1/2 ounces) corn muffin and bread mix
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1/2
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cup instant mashed potato flakes
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1/2
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cup plus 2 tablespoons milk
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3/4
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cup shredded Cheddar cheese
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Chopped cilantro
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1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes
or until beef is not pink, breaking up into 3/4-inch crumbles. 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). Garnish with cilantro.
Nutrition information per serving:
493 calories; 33 g protein; 41 g carbohydrate; 23 g fat; 1,201 mg sodium; 94 mg
cholesterol; 8.2 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 4.2 mg
iron; 6.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.