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1 pound lean ground beef
2 cups fresh salsa
1 can (15 oz) kidney beans, undrained
1 can (15 oz) whole kernel corn, undrained
1 can (8 oz) tomato sauce
1 teaspoon chili powder
1 cup biscuit mix
1/2 cup sour cream
2 large eggs
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic salt
Preheat oven to 350 degrees Use a large deep oven safe fry pan (12-inch) or a Dutch oven.
Brown ground beef until cooked through. Drain off excess fat. Add fresh salsa, undrained beans and corn, tomato sauce, and chili powder. Stir and bring to a boil. Remove from heat.
Stir together biscuit mix, sour cream, and eggs until mixed. Stir in 1 cup shredded cheese. Drop biscuits or dumplings in 8 spoonfuls on top of hot chili beef. Sprinkle with garlic salt and remaining cheese. Bake 30-35 minutes or until dumplings are cooked through and golden brown on top.
Serve with additional salsa and sour cream, if desired.
2 cups fresh salsa
1 can (15 oz) kidney beans, undrained
1 can (15 oz) whole kernel corn, undrained
1 can (8 oz) tomato sauce
1 teaspoon chili powder
1 cup biscuit mix
1/2 cup sour cream
2 large eggs
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic salt
Preheat oven to 350 degrees Use a large deep oven safe fry pan (12-inch) or a Dutch oven.
Brown ground beef until cooked through. Drain off excess fat. Add fresh salsa, undrained beans and corn, tomato sauce, and chili powder. Stir and bring to a boil. Remove from heat.
Stir together biscuit mix, sour cream, and eggs until mixed. Stir in 1 cup shredded cheese. Drop biscuits or dumplings in 8 spoonfuls on top of hot chili beef. Sprinkle with garlic salt and remaining cheese. Bake 30-35 minutes or until dumplings are cooked through and golden brown on top.
Serve with additional salsa and sour cream, if desired.
