- 1 1/2 pounds ground beef round
- 2 (14.5 ounce) cans chili-seasoned diced tomatoes, undrained
- 1 (11 ounce) can Mexican-style corn, undrained
- 1 (7.5 ounce) package corn muffin and bread mix
- 1/2 cup instant mashed potato flakes
- 5/8 cup milk
- 3/4 cup shredded Cheddar cheese
- Chopped cilantro
- Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. 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.
- 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.
- 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.