Skillet Chili Beef with Corn Biscuits

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Servings
   Serves 6

Prep Time
   5 minutes

Cook Time
   40 minutes

Cooking Methods
   Pan Frying or Sauté
   Pan Broiling
   Stir Fry

Beef Type
   Ground Beef

Ingredients

• 1 1/2 lbs. lean ground beef
• 2 cans (14 1/2 oz. each) chili-seasoned diced tomatoes, undrained
• 1 can (11 oz.) Mexican-style corn, undrained
• 1 package (6 1/2 to 8 1/2 oz.) corn muffin and bread mix
• 1/2 cup instant mashed potato flakes
• 1/2 cup plus 2 Tbsp. milk
• 3/4 cup shredded Cheddar cheese
• chopped cilantro

Instructions

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 Tbsp. 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 cilantro.