Prep: 22 Mins Cook: 47 Mins

Cowboy Casserole with Corn Dumplings

Ingredients

  • 2 tbls. vegetable oil
  • 1 onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 lbs. lean ground beef
  • 2 tbls. chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 can (28-oz.) tomatoes, drained and chopped
  • 1 can (7-oz.) ORTEGA Whole Green Chiles, diced
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon fresh ground pepper
  • 2 eggs
  • 1/3 cup sour cream
  • 1 package (8.5-oz.) corn muffin mix
  • 1 cup corn kernels

Directions

Heat oil in a large skillet over high heat. Add onion and garlic; sauté until translucent. Add ground beef and cook, stirring to break into chunks, until well browned. Drain any excess fat. Sprinkle chili powder, oregano and cumin evenly over meat mixture. Cook, stirring, 30 seconds longer. Stir in tomatoes and green chiles. Season to taste with salt and pepper.

Transfer mixture to a 13x9-inch baking dish and sprinkle with cheddar cheese. Preheat oven to 375°F.

In a bowl, beat eggs and sour cream with an electric mixer just until blended. Add muffin mix and stir just until moistened. Fold in corn. Drop mixture by rounded spoonfuls over casserole, spacing evenly.

Bake 30 to 35 minutes, or until dumplings begin to brown and sauce is bubbling. Remove from oven and let stand about 10 minutes before serving.
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