SKILLET CHILI BEEF WITH CORN BISCUITS

Skillet Chili Beef with Corn Biscuits --
30 Minutes or Less
  • Total Recipe Time: 35 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1-1/2 pounds Ground Beef
  2. 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes, undrained
  3. 1 can (11 ounces) Mexican-style corn, undrained
  4. 1 package (6-1/2 to 8-1/2 ounces) corn muffin and bread mix
  5. 1/2 cup instant mashed potato flakes
  6. 1/2 cup plus 2 tablespoons milk
  7. 3/4 cup shredded Cheddar cheese
  8. Chopped cilantro

INSTRUCTIONS FOR SKILLET CHILI BEEF WITH CORN BISCUITS

  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.
Comments (3)
Usage Guidelines.

Anonymous

Excellent flavor and super easy to make :)

Anonymous

Wow, this is fantastic! My husband and I are trying to watch our weight and this is a great one for that. The flavors were great and we agreed this dinner is definitely a winner for dinner guests! I'll make this again and again.

Anonymous

This was GREAT! Made it with low carb pasta. The fresh Basil is a must. I doubled the amount of dressing for marinade and pre-sliced the flank steak. Didn't bother microwaving the dressing before tossing with the noodle. Cooked the vegetables for 6 minutes rather than 3. Still crunchy.