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Salsa Beef With Dumplings

Salsa Beef With Dumplings
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 reduced fat biscuit mix
1/2 cup fat free sour cream
2 large eggs
1 1/2 cups shredded reduced fat 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 fat-free sour cream, if desired.

Notes:

This is an easy supper dish. Use fresh garden ingredients in the salsa for a juicy consistency. The fat-free sour cream and cheese in the biscuits makes this recipe an excellent source of calcium. Serves 8

Sodium may be reduced in this recipe by eliminating garlic salt and using reduced sodium products (fresh cooked kidney beans, fresh cooked corn, reduced sodium tomato sauce, etc)

* Try using bottled salsa for a thicker saucy dish.

** If pan is too shallow, liquid will boil over in oven. Place fry pan on a cookie sheet in the oven to prevent messy spills and tedious cleanup.

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