Skillet Chili Beef with Corn Biscuits

Total Recipe Time:  35 minutes

Makes 6 servings

Ingredients:

  • 1-1/2 pounds Ground Beef
  • 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes, undrained
  • 1 can (11 ounces) Mexican-style corn, undrained
  • 1 package (6-1/2 to 8-1/2 ounces) corn muffin and bread mix
  • 1/2 cup instant mashed potato flakes
  • 1/2 cup plus 2 tablespoons milk
  • 3/4 cup shredded Cheddar cheese
  • Chopped cilantro

Instructions:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Add tomatoes, corn and 1 tablespoon corn muffin mix; bring to boil, stirring frequently. Reduce heat to medium-low; simmer 5 to 10 minutes, stirring occasionally.
  2. Meanwhile combine remaining corn muffin mix, potato flakes and 1/2 cup milk in medium bowl. Stir until blended, adding enough of remaining milk until batter is just stiff enough to hold its shape. Stir in cheese.
  3. Drop batter in 12 mounds on top of simmering beef mixture. Cover skillet and continue cooking over medium-low heat 15 to 20 minutes or until biscuits are done (the tops will appear dry). Garnish with cilantro.

Cook's Tip:  Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

One-Dish Beef Stroganoff

Total Recipe Time:  30 to 35 minutes

Makes 4 servings

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/2 pound sliced button or cremini mushrooms
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 2 cups uncooked whole grain wide noodle-style pasta
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 cup frozen peas
  • 1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
  • 1 tablespoon regular or coarse-grain Dijon-style mustard
  • Salt and pepper

Instructions:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.
  2. Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
  3. Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

Cook's Tip:  Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

Nutrition information per serving, using 93% lean Ground Beef: 444 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 86 mg cholesterol; 616 mg sodium; 48 g carbohydrate; 6.6 g fiber; 38 g protein; 14.4 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 5.7 mg iron; 25.0 mcg selenium; 7.8 mg zinc; 101.2 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.Nutrition information per serving, using Top Sirloin Steak: 457 calories; 13 g fat (4 g saturated fat; 4 g monounsaturated fat); 82 mg cholesterol; 322 mg sodium; 48 g carbohydrate; 6.6 g fiber; 39 g protein; 17.8 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 4.5 mg iron; 36.7 mcg selenium; 6.7 mg zinc; 118.3 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.