Southwest Stew with Corn Dumplings

Southwest Stew with Corn Dumplings

(6 Servings)



  • 1-1/2 lbs. ground beef
  • 1 medium onion, chopped
  • 1/2 cup green peppers, chopped
  • 1 can (28 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 can (15.2 oz.) whole kernel corn, drained
  • 2 tsp. chili powder
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. pepper


  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 Tbsp. instant onions
  • 1 egg
  • 2 Tbsp. milk
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Corn Muffin Mix


For stew, brown ground beef and onion; drain.  Stir in green pepper, tomatoes, tomato paste, corn, chili powder, sugar, salt and pepper; simmer for 5 – 10 minutes.  For dumplings, combine muffin mix and instant onions.  Stir in egg and milk until blended.  Drop by tablespoon on bubbling stew.  Cover and simmer 15 – 20 minutes.

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