Mexican Beef And Dumplings

• 2 pounds ground beef
• 1 can (15-1/4 ounces) whole kernel corn, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) tomato sauce
• 1 small onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 1 tablespoon chili powder
• 1-1/2 teaspoons salt
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• Pinch salt
• 1 cup milk

1. In a Dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Cover and simmer for 15 minutes.
2. For the dumplings, combine the flour, cornmeal, baking powder and salt; stir in milk just until combined. Drop into eight mounds onto boiling mixture. Reduce heat; cover and simmer for 12-15 minutes or until the dumplings test done. (Do not lift the cover while simmering.)

ground beef, whole kernel corn, tomatoes, tomato sauce, onion, celery, green pepper, chili powder, salt, flour, cornmeal, baking powder, salt, milk

Taken from www.tasteofhome.com/recipes/mexican-beef-and-dumplings/ (may not work)