Acapulco Beef with Cornbread Dumplings

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I changed the beef to a combo of beef and pork and changed the seasoning.

Servings: 6

 

½ pound ground beef
½ pound ground pork
1 cup onion, chopped
2 cloves garlic, minced
1 – 15 oz can diced tomatoes*, undrained
1 – 6 oz can tomato paste
½ cup green chile, chopped
1 Tbsp chili powder*
1 tsp ground cumin
½ tsp salt, or to taste
½ tsp fresh ground black pepper
Cornbread Dumpling batter

1. Saute beef in a hot skillet until browned. Remove from pan.
2. Add onion to skillet and cook until softened.
3. Add garlic and cook just until fragrant.
4. Return meat to skillet and add remaining ingredients. Cover and simmer for 5 minutes.
5. Drop dumpling batter by rounded tablespoonfuls into the hot meat mixture. Simmer, uncovered for 10 minutes.
6. Cover and continue cooking for 10 minutes.

Cornbread Dumplings

¾ cup flour
½ cup cornmeal
2 tsp baking powder
1 tsp salt
¼ cup shortening
1 cup sharp cheddar cheese, grated
2 Tbsp cilantro, chopped
⅔ cup milk*

1. Combine dry ingredients.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Stir in cheese & cilantro.
4. Add milk and mix until moistened.

• I prefer “petite diced” tomatoes which are cut into appx ½” pieces. 
• Use chili powder, a blend of chiles, cumin, oregano and other spices, NOT ground chile such as cayenne.
• You can replace the milk with buttermilk or sour milk.
  

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