Skillet Chili Beef with Corn Biscuits Soups, Stews & Chilis
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Servings
Serves 6
Prep Time
5 minutes
Cook Time
40 minutes
Cooking Methods
Pan Broiling
Pan Frying or Sauté
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.
Nutritional Information
Nutrition Info per serving: 527 calories; 25 g fat (11 g saturated fat; 10 g monounsaturated fat); 105 mg cholesterol; 1544 mg sodium; 45 g carbohydrate; 3.9 g fiber; 33 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.1 mg iron; 21.4 mcg selenium; 6.0 mg zinc
