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Mexican beef ‘n’ dumplings

Item requied
2 lbs. ground beef
2 to 3 teaspoons chili powder
11/2 teaspoons salt
1 small onion, chopped, or 2 tablespoons instant minced onion
2 cups (16-oz. can) tomato sauce with
onion, celery and green pepper
2 cups (1-lb. can) undrained tomatoes
11/2 cups (16-oz. can) drained whole kernel
corn

Dumplings
1 cup pancake mix
1/2 cup cornmeal
1/2 cup water
2 tablespoons cooking oil 1 egg

Setting: HIGH
1. In 3-quart glass casserole, crumble ground beef. Sprinkle with chili powder.
2. MICROWAVE for 5 MINUTES, stirring once. Stir in salt, onion, tomato sauce, tomatoes and corn; cover.
3. MICROWAVE for 5 to 6 MINUTES or until mixture boils.
4. Meanwhile, prepare Dumplings by combining pancake mix, cornmeal, water, oil and egg; mix until well combined. When mixture boils; spoon dump¬lings on top of mixture; cover.
5. MICROWAVE for 7 to 8 MINUTES or until center dumpling is no longer doughy underneath. Let stand, covered, a couple minutes before serving.
8 Servings
TIPS For half a recipe, use 2-quart glass casserole, microwave as directed and for Dumplings use 1 egg and 2 tablespoons water and MICROWAVE for 5 MINUTES.
• Regular tomato sauce can be used, adding 1/2 cup chopped celery and 1/4 cup chopped green pepper.

Related Recipes:

1. Lasagna
2. Beef stroganoff