skillet chili beef with corn biscuits
- 1 1/2 pounds ground beef
- 2 cans (14 1/2 ounces each) chili-seasoned diced tomatoes, undrained
- 1 can (11 ounces) Mexican-style corn, undrained
- 1/2 cup instant mashed potato flakes
- 1/2 cups plus 2 tablespoons milk
- 3/4 cup shredded Cheddar cheese
- chopped fresh cilantro
- 1 package (6-1/2 to 8-1/2 ounces) of Corn Muffin and Bread Mix
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). Garnish with cilantro.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 527 calories; 25 g fat (11 g saturated fat; 1 g monounsaturated fat); 105 mg cholesterol; 1544 mg sodium; 45 g carbohydrate; 3.9 g fiber; 33 g protein; 5 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.1 mg iron; 21.4 mcg selenium; 6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.